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Persillade

This recipe is from Chef Vitaly Paley's "The Paley's Place Cookbook" and is used in his Savory Bread Pudding.

  • Yield: Makes about 1/3 cup
Persillade

Source: The Martha Stewart Show, December Winter 2008

Ingredients

  • 1 bunch Italian flat-leaf parsley, leaves only
  • 3 large cloves garlic

Directions

  1. On a cutting board, finely chop parsley and set to one side. Finely chop garlic and mix together with parsley. Finely chop parsley and garlic together until well incorporated. Transfer to an airtight container and refrigerate until ready to use.

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