Persllade

From Provence: the Beautiful Cookbook

Cookbook

Author(s): Richard Olney

Page 247

Cuisine: French

Course: Condiments

Reviews

1 reviews, average rating 5.0 / 5

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kateq

9 years ago

★ ★ ★ ★ ★ 5/5

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This is one of those deceptively simple recipes. Chopped parsley and garlic with a little lemon --- but make it in a mini processor and it's a gummy mess. Here, Olney lays out the precise technique and the result is perfect. I use it to garnish soup, to finish sauces for fish, vegetables--actually the uses are endless.

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