Herb Crust

Basic Recipe 74

Preparation info

  • Difficulty


  • Makes



Appears in

Season to Taste

By Liam Tomlin

Published 2005

  • About


  • 200 g Unsalted butter
  • 200 g White breadcrumbs
  • 75 g Flat-leaf parsley, finely chopped
  • 25 g Picked tarragon leaves, finely chopped
  • 1 Clove garlic, finely chopped
  • Lemon juice
  • Salt
  • Freshly ground pepper


Blend the butter and breadcrumbs in a food processor until they resemble a crumble mixture. Add the chopped herbs and garlic and continue to blend until it is an even green-coloured crumb mixture. Lightly season with salt, freshly ground pepper and a squeeze of lemon. Pour out the mixture onto a sheet of greaseproof paper and cover with another sheet of greaseproof paper. Roll out the herb crust until roughly 1 cm. thick. Place in the freezer to firm up, after which it can be cut to the required shape and size.