Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1 | Thick; (1-inch) slice |
| ; country bread or | |
| ; whole-wheat bread, | |
| ; crusts removed, | |
| ; soaked in water | |
| 1 medium | Onion; quartered |
| 2 | 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 | Egg yolk; (optional) |
| 3 tablespoons | Lemon juice |
| ⅓ cup | Olive oil |
| 1 teaspoon | Balsamic vinegar; (1 to 2) |
| 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.