Parsley and pecan butter
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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Issue #102
Before we say goodbye to the the warmer weather, we're sneaking in one last bite of moreish nibbles inside the latest issue of dish. When it's time to retreat indoors, welcome the changing of the seasons with bountiful early autumn produce cooked to perfection. Our Dinner for Six Section will have you well prepared for all your family and friends by the time Easter rolls around with two stellar menus to choose from. And when the holidays are over, our snappy midweek meals will be waiting for you in our Food Fast section. You'll want to keep a glass handy, too, our top-rated Aussie Shirazes are the perfect accompaniment at dinnertime.