Parsley Butter

1. 1

   Make a fine puree of all the ingredients in a food processor.

2. 2

   Put the butter on a sheet of wax paper or plastic wrap and roll into a log, about 1 inches in diameter.

3. 3

   Wrap well and freeze up to a year.

4. 4

   Use a sharp, hot knife to cut off pieces just before using.

5. 5

   The butter can be stuffed under chicken skin before cooking, melted over grilled fish, veal or beef or steamed vegetables or tossed with pasta.

* Per serving · 4 servings · Values may vary.

No additional tips available.