Recipe

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• 1 cup fresh parsley (flat-leaf )
• 3 -4 sprigs parsley, if desired (to garnish )
• 2 cups pitted spanish olives (green )
• 4 (2 1/2 oz) jars green olives, pitted drained and rinsed
• 1/2 cup bottled pimiento, drained
• 1 (2 oz) can flat anchovy fillets
• 1/4 cup dry breadcrumbs, unsalted, plain
• 2 tbsp tomato paste
• 1 tbsp capers, rinsed and drained
• 1 tsp finely grated lemon zest
• 1/2 tsp fresh ground black pepper
• 1/2 lb cream cheese, room temperature, cut into small pieces

• 1 In a food processor, pulse the cup of parsley leaves until finely chopped.
• 2 Add the olives, pimientos, anchovies with their oil, bread crumbs, tomato paste, capers, lemon zest and pepper and process until minced.
• 3 Add the cream cheese and process until smooth.
• 4 Transfer to a serving bowl and garnish, if desired with parsley springs.