Greek Parsley Spread

Appetizers, Ethnic


1 large bunch fresh parsley about 2 cups

1 med red onion, roughly chopped

2 cloves garlic, chopped

2 tablespoons capers, drained

2 cups crumbled day-old bread

3/4 cup EVOO

1/2 cup almonds, finely chopped

1 lemon, juiced maybe more

salt and pepper to taste


1. In a food processor, add chopped onion, garlic, parsley, capers and process into a puree. Now add bread, almonds, lemon juice and process until the mixture is amalgamated.
2. Now slowly add a stream of olive oil until you achieve a smooth mixture that holds together. (The amount of olive oil used depends on the consistency you prefer and on how absorbent your bread is)
3. Add more lemon juice according to taste; process. Adjust seasoning with salt and pepper.
4. Serve at room temperature on Crostini, toasted pita bread or rustic bread.