greek parsley salad/ dip/spread "maintanosalata"
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!!!
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yield
serving(s)
prep time
10 Min
method
No-Cook or Other
Ingredients For greek parsley salad/ dip/spread "maintanosalata"
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2 cparsley, chopped
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1 lgonion, finely chopped
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2 clovegarlic, finely chopped
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2 tspcapers, drained
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2stale bread, soaked & squeezed
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1/2-1 cextra virgin olive oil
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juice of one lemon
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salt & pepper to taste
How To Make greek parsley salad/ dip/spread "maintanosalata"
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1In your food processor add your parsley, onion, garlic, capers, and process into a smooth paste. Add the bread and blend to combine.
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2Now 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.
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3Add 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!
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4NOTE: 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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Greek Parsley Salad/ Dip/Spread "Maintanosalata":
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