Green Olive and Anchovy Puree
Ready In: 20 mins
Yields: 2 1/2 cups
Ingredients
- 1 cup fresh parsley (flat-leaf)
- 3 -4 sprigs parsley, if desired (to garnish)
- 2 cups pitted Spanish olives (green)
- 4 (2 1/2ounce) jars green olives, pitted drained and rinsed
- 1⁄2 cup bottled pimiento, drained
- 1 (2 ounce) can flat anchovy fillets
- 1⁄4 cup dry breadcrumbs, unsalted, plain
- 2 tablespoons tomato paste
- 1 tablespoon capers, rinsed and drained
- 1 teaspoon finely grated lemon zest
- 1⁄2 teaspoon fresh ground black pepper
- 1⁄2 lb cream cheese, room temperature, cut into small pieces
Directions
- In a food processor, pulse the cup of parsley leaves until finely chopped.
- Add the olives, pimientos, anchovies with their oil, bread crumbs, tomato paste, capers, lemon zest and pepper and process until minced.
- Add the cream cheese and process until smooth.
- Transfer to a serving bowl and garnish, if desired with parsley springs.
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