Parsley and pecan butter

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


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


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.