Parsley Spread
- Total Time
- 15 minutes
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Ingredients
- 11-inch slice country bread, crust removed
- 1medium onion, peeled and quartered
- 2 to 3cloves garlic, peeled
- ½teaspoon minced fresh chili pepper
- 1pound flat-leaf parsley, stems trimmed off
- 3tablespoons fresh lemon juice
- 1teaspoon sea salt, plus more to taste
- ⅓cup olive oil
- 2teaspoons balsamic vinegar
- 2tablespoons pitted black olives
Nutritional analysis per serving (4 servings)
243 calories; 20 grams fat; 3 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 2 grams polyunsaturated fat; 15 grams carbohydrates; 5 grams dietary fiber; 3 grams sugars; 5 grams protein; 434 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Soak the bread in water for 5 minutes. Squeeze the bread out to remove excess water and discard any hard parts. Place half of the bread in a food processor with the onion, garlic, chili pepper and half of the parsley. Process until reduced to a paste. Add the remaining parsley, bread, lemon juice, salt and half of the olive oil. With the machine running, slowly add the remaining olive oil and vinegar. Taste and adjust seasoning if needed. Scrape the spread into a bowl and garnish with the olives.
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