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Parsley Spread
Yield: Two cups.

1-inch slice country bread, crust removed
1 medium onion, peeled and quartered
2 to 3 cloves garlic, peeled
1/2 teaspoon minced fresh chili pepper
1 pound flat-leaf parsley, stems trimmed off
3 tablespoons fresh lemon juice
1 teaspoon sea salt, plus more to taste
1/3 cup olive oil
2 teaspoons balsamic vinegar
2 tablespoons pitted black olives

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.

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