PERSILLADE

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Persillade image

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

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Vegetables

Yield Makes about 1/3 cup

Number Of Ingredients 2

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

Steps:

  • 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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