- 2 tablespoons Fresh parsley, chopped
- 1 tablespoon Fresh rosemary, chopped
- 1 tablespoon Shallots, finely chopped
- 12 teaspoon Fresh garlic, finely chopped
Combine all ingredients in small mixer bowl; mix well.
Pack into ramekin and cover. Refrigerate of 24 hours.
Use for top-of-table spread or for sautéing pork, chicken, fish or vegetables.
