Parsley-Shallot Butter

Ingredients

• 2 garlic cloves, peeled
• 3/4 cup peeled and coarsely chopped shallots
• 2 cups picked-clean parsley leaves
• 1 1/2 teaspoons salt
• 1 pound unsalted butter cut into 1-inch cubes, at coolish room temperature

Directions

1. Put the garlic in a food processor and pulse until chopped.
2. Add the shallots and continue processing until they are finely chopped.
3. Add the parsley and salt, and pulse until the parsley is roughly chopped into the mixture.
4. Add the butter and process until the butter is smooth and a deep emerald green.