Persillade
Ingredients Yield: 200g (2c)- 35g (1/2c) Fresh Parsley, stems included
- 2 cloves Garlic, peeled
- 160g (2c) Breadcrumbs, Panko preferable
Instructions
- Throw everything into the bowl of a food processor. Process until fully combined and all one colour.
- Spread the persillade breadcrumbs onto a sheet pan to allow them to dry. (Or crisp up in a 350 degree Fahrenheit oven until it is crunchy again, but be aware that the colour may change).
Check out the video!
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