Green Olive And Anchovy Puree - cooking recipe

Ingredients

1 c. flat-leaf parsley leaves
2 c. Spanish olives (with pimentos), drained and rinsed
1 (2 oz.) can anchovy fillets
1/4 c. plain dry bread crumbs
2 Tbsp. tomato paste
1 Tbsp. capers, drained and rinsed
1 tsp. finely grated lemon zest
1/2 tsp. ground pepper
8 oz. cream cheese (at room temperature)

Preparation

In food processor, chop parsley.
Add olives, anchovies with their oil, bread crumbs, tomato paste, capers, lemon zest and pepper.
Process until minced.
Add cream cheese and process until smooth.
Transfer to serving bowl.
Excellent with crisp vegetable dippers or as a filling for cherry tomatoes or endive spears.