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greek parsley salad/ dip/spread "maintanosalata"

WWCook1 avatar
Recipe by
Maria *
@WWCook1
Athens

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!!!

yield serving(s)
prep time 10 Min
method No-Cook or Other

Ingredients For greek parsley salad/ dip/spread "maintanosalata"

  • 2 c
    parsley, chopped
  • 1 lg
    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"

  • 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.
  • 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!
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