Parsley Spread Recipes

PARSLEY BUTTER

Steps:

• In a small bowl, combine all the ingredients. Refrigerate leftovers.

GARLIC SPREAD

Steps:

• In a medium mixing bowl combine cream cheese and butter, mixing until well blended. Add parsley, onion and garlic and mix well.
• Refrigerate for 1 to 3 hours. The mixture becomes more flavorful the longer it chills.

PARSLEY GARLIC BUTTER

Steps:

• Purée all ingredients in a food processor until smooth.

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.

PARSLEY PESTO

Steps:

• In a food processor place the garlic, parsley, pinch salt, walnuts, and cheese. Process until they form a paste. Gradually blend in olive oil, taste adjust your seasoning if necessary. Great with pasta, poultry, vegetables and rice.

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.

PARSLEY SPREAD

Steps:

• Wash the parsley in cold water and strip the leaves from the stalks. Coarsley chop the parsley. Then, peel and dice the shallots.
• Mix together the heavy cream, cream cheese, lemon juice, parsley and diced shallots. Season to taste with salt and white pepper.
• Peel the scallions; cut into thin rings. Dice 2 tomatoes, season with salt and cayenne to taste; mix with scallions. Set aside.
• Cover baguette slices and/or cucumber rounds with the parsley spread and top with the tomato scallion mixture.

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:

• Wash the parsley in cold water and strip leaves from stalks.
• Coarsely chop the parsley.
• Then peel and dice the shallots.
• Mix tog.
• heavy cream, cream cheese, lemon juice, parsley and diced shallots.
• Season to taste salt and pepper.
• Peel scallions, cut into thin rings.
• Dice 2 tomatoes, season with salt and cayenne to taste, mix with scallions.
• Cut remaining 2 tomatoes into 1/2" slices.
• Cover them with the parsley spread and top with the tomato scallion mixture.