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Garlic and Parsley Butter

Versatile and delicious, this is a compound butter used in classical French cuisine. The butter holds well, so make enough to enjoy with crostini, or simply on toasted bread as an accompaniment to pasta dishes.

Makes 2 cups / preparation time: 10 minutes

1-1/2 bunches parsley, stems removed
4 garlic cloves, roughly chopped
1 teaspoon salt, or to taste
1 pound butter, diced into small cubes, cold

Place the parsley, garlic, and salt in a food processor fitted with a metal chopping blade and pulse until evenly minced and well blended.

Add the cubed butter to the parsley-garlic mixture. Process, scraping down the sides as needed, until the butter is softened and mixture is well blended. The butter should be light green in color.

The butter may be placed into a ramekin, or shaped into a log and rolled in plastic wrap. Refrigerate until ready for use. The butter can be held for at least a week in the refrigerator, or frozen for several weeks.

Source: Culinary Institute of America's Gourmet Meals in Minutes
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