Recipe - Parsley Spread

1 Thick; (1inch) slice
; country bread or
; wholewheat bread,
; crusts removed,
; soaked in water
1 md Onion; quartered
2 Cloves garlic; (2 to 3)
1/3 teaspoon Minced fresh chili pepper;
up to 2/3, up to
1 pound Flatleaf parsley; stems
trimmed
1 Egg yolk; (optional)
3 tablespoon Lemon juice
1/3 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.