Greek Parsley Salad/ Dip/Spread "Maintanosalata"

1
Maria *

By
@WWCook1

This is another specialty from the Cyclades island of Syros. A meze reminiscent of the Italian Pesto, without the nuts and cheese, and made with parsley instead of basil.
it also can be a delicious sauce for a quick pasta dish.Yumm-ilicious!
Any way you prefer, hope you enjoy it!!!

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
Many
Prep:
10 Min
Method:
No-Cook or Other

Ingredients

  • 2 c
    parsley, chopped
  • 1 large
    onion, finely chopped
  • 2 clove
    garlic, finely chopped
  • 2 tsp
    capers, drained
  • 2
    stale bread, soaked & squeezed
  • 1/2-1 c
    extra virgin olive oil
  • ·
    juice of one lemon
  • ·
    salt & pepper to taste

How to Make Greek Parsley Salad/ Dip/Spread "Maintanosalata"

Step-by-Step

  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.

Printable Recipe Card

About Greek Parsley Salad/ Dip/Spread "Maintanosalata"

Course/Dish: Other Appetizers
Main Ingredient: Vegetable
Regional Style: Greek
Dietary Needs: Vegetarian Dairy Free Soy Free



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