How to Chop Parsley for Beef Flank Steak

Video Transcript

"So our last ingredients for our stuffing is going to be these beautiful Italian parsley leaves. I love Italian parsley it gives every ingredient or every dish that you make with it such a nice fresh flavor. I like adding it in and what we are going to do is take a stem at a time, parsley and literally pick off the leaves. Now the stems as you can see can kind of get thick and woody. You definitely don't want that in your stuffing. You want your stuffing to be nice and light. A good thing we are doing it with a food processor so we don't necessarily need to chop up all of our Italian parsley. Get a few more sprigs and it smells amazing, it smells so nice and fresh. I can do that, that is another trick you can rip off the whole bunch and then just kind of go pick out the bigger stems if you need to. Pick out a few more and if you don't like parsley or would like to add another ingredient feel free to do so. Have some fun with it. You can add all kinds of things to this filling. Now that I got a hand full of the leaves I'm going to add them to our food processor. I'm going to mix it so we get all of our ingredients completely combined. Perfect, our filling is now ready. This is what it is going to look like as you can see it is not a paste but it is definitely flaky. The last thing we are going to need to add whenever they are ready is going to be the pine nuts. So what we are going to do is pour this into the bowl and set it aside until our pine nuts are ready. "