Best Parsley Spread Recipes

GREEK PARSLEY SALAD/ DIP/SPREAD "MAINTANOSALATA"

Steps:

• 1. In your food processor add your parsley, onion, garlic, capers, and process into a smooth paste. Add the bread and blend to combine.
• 2. Now slowly add a stream of olive oil and lemon juice, beating after each addition. The amount of olive oil used depends on the consistency you prefer and how absorbant your bread is.
• 3. Add more lemon juice according to taste, process, and adjust seasoning with salt & pepper. Serve at room temperature on toasted bread,,or with pita bread or chips as a dip. KALI OREXI: ENJOY!
• 4. NOTE: Remember to use the smallest caper berries you can find. Also if your parsley is fresh from your garden you can use the tender stems in this recipe also.

MAIDANOSALATA (PARSLEY DIP/SPREAD)

Steps:

• Dampen the stale bread with water, squeeze out the excess water and crumble.
• Put the parsley and onion in the food processor and blend until smooth.
• Add the bread and the egg yolk and continue to blend.
• Slowly add in olive oil, lemon juice and vinegar, alternating between each, blending until the mixture is creamy and completely emulsified. Taste and add more lemon juice if you think necessary.
• Season to taste with salt and pepper.
• Serve at room temperature or cool.

MAIDANOSALATA (GREEK PARSLEY SPREAD)

Steps:

• Soak bread in about 1/4 cup of water for about 5 minute.
• Squeeze the soaked bread to remove excess water. Discard any hard parts.
• place half the bread in a food processor with the onion, garllic, 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, lemon juice, and half the olive oil.
• Blend again.
• alternate adding and blending the remaining oil and vinegar to give a creamy emulsified consistency.
• taste, and adjust seasoning if needed.
• garnish with olives. and enjoy on pita chips.

CHICKPEA, MINT, AND PARSLEY SPREAD

Steps:

• Heat 1/4 cup oil in a saucepan over medium heat. Add onion, and cook until softened, about 8 minutes. Add garlic, and cook, stirring, 2 minutes. Add chickpeas, and cook 3 minutes. Remove from heat; let cool 15 minutes.
• Add chickpea mixture, mint, parsley, lemon juice, and salt to a food processor, season with pepper, and puree. With machine running, add remaining 1/4 cup oil in a slow, steady stream, mixing until emulsified. Transfer to a serving bowl, and drizzle with oil. Serve with pitas.

PARSLEY SPREAD

Steps:

• 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.

OLIVE-PARSLEY PESTO SPREAD WITH SHRIMP AND CELERY

Steps:

• Place pine nuts in a small skillet and toast over medium heat. Cool nuts and add to food processor. Add olives, garlic, parsley, lemon zest and juice, and cheese and process until finely chopped. Turn processor on and stream in extra-virgin olive oil. Season the sauce with salt and pepper and place in a small dish. Surround with shrimp and celery sticks and serve.

PARSLEY, GARLIC, AND ONION SPREAD

Steps:

• Cook potato in medium saucepan of boiling salted water until tender, about 20 minutes. Drain. Return to pan and mash until smooth. Transfer 3/4 cup mashed potato to large bowl.
• Place bread in medium bowl. Add 1/2 cup water, lemon juice, and vinegar. Let stand 10 minutes to soften. Blend bread, parsley, onion, garlic, and capers in processor to smooth paste. Mix into mashed potato in large bowl. Mix in oil. Season with salt and pepper. Cover; chill at least 3 hours or overnight. Serve with baguette slices.

CHICKPEA, MINT, AND PARSLEY SPREAD

Steps:

• 1. Heat 1/4 c. oil in a saucepan over medium heat. Add onion, and cook until softened, about 8 minutes. Add garlic, and cook, stirring, 2 minutes. Add chickpeas, and cook 3 minutes. Remove from heat; let cool 15 minutes. 2. Add chickpea mixture, mint, parsley, lemon juice, and salt to a food processor, season with pepper, and puree. With machine running, add remaining 1/4 c. oil in a slow, steady stream, mixing until emulsified. (Spread can be refrigerated in an airtight container up to 3 days.) Transfer to a serving bowl, and drizzle with oil. Serve with pitas.