Parsley spread

Yield: 1 servings

Measure Ingredient
1 \N Thick; (1-inch) slice
\N \N ; country bread or
\N \N ; whole-wheat bread,
\N \N ; crusts removed,
\N \N ; soaked in water
1 medium Onion; quartered
2 \N Cloves garlic; (2 to 3)
⅓ teaspoon Minced fresh chili pepper; up to 2/3, up to
1 pounds Flat-leaf parsley; stems trimmed
1 \N Egg yolk; (optional)
3 tablespoons Lemon juice
⅓ cup Olive oil
1 teaspoon Balsamic vinegar; (1 to 2)
\N \N Sea salt
1 small Black olives; for garnish

Squeeze the soaked bread to remove excess water. Discard any hard parts, and place half the bread in a food processor with the onion, garlic, chili pepper, and half the parsley. Process until everything is reduced to a paste. Add the remaining parsley and bread to the blender along with the egg yolk, half the lemon juice, and half the olive oil. Blend again, slowly adding more olive oil, 1 teaspoon vinegar, and some salt. Taste and adjust the seasoning by adding more salt, pepper, and lemon juice or vinegar. The spread should be very flavorful. Pour the spread into a bowl and garnish with olives. Makes 2 cups.

From The Foods of Greece by Aglaia Kremezi (Stewart, Tabori & Chang, Inc., copyright 1993 by Aglaia Kremezi).

Converted by MC_Buster.

Recipe by: Good Morning America Converted by MM_Buster v2.0l.

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