Parsley and pecan butter

From issue #10.
Photography by Photography by Nick Tresidder.

    INGREDIENTS

    1 cup packed flat-leaf parsley leaves
    1 teaspoon dried tarragon 2 cloves garlic
    40 grams pecans, toasted
    2 tablespoons olive oil
    1 teaspoon salt
    50 grams butter, softened

    METHOD

    Blend all the ingredients except the butter in a food processor until smooth. Add the butter and blend again. Refrigerate if not using immediately. The butter needs to be at room temperature for spreading on the salmon.

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