Parsley Olive Oil Dipping Sauce

1/2 cup of freshed chopped parsley
1 cup cold-pressed extra virgin olive oil, plus one tablespoon
1/4 cup of French Meadow Yeast Free Sunflower Seed & Flax Seed Bread Crumbs

Use 1 or 2 slices of bread. Dry in oven. Place dry bread slices in a re-sealable plastic bag, and using your rolling pin or a large glass, roll over the top of the plastic bag and crush bread until desired coarseness.

Pinch Sea Salt
1/2 teaspoon of white pepper
1 Tablespoon of fresh lemon juice
1 Tablespoon of minced fresh garlic

In a skillet, lightly saute minced garlic in 1 Tablespoon of olive oil. Let cool.
Mixed chopped parsley, olive oil, bread crumbs, lemon juice, sea salt and ppepper. When sauteed garlic is cooled, add stir together.
Let stand to let flavors blend. Mix and serve.












If your bread is not dry enough to crumble in the food processor, place bread piece/slices on an ungreased baking sheet. Bread pieces will dry faster and evenly when they are laid out in a single layer, rather than when the pieces are stacked; allow a bit of room between pieces to dry properly. Bake in a 300 degree F. oven for approximately 10 to 15 minutes; about halfway through, turn them over so they dry evenly. Remove from oven and let cool.

Tear dried bread into smaller pieces and place in your food processor. Whirl until desired coarseness. NOTE: I like to grind mine until a coarse texture. This way, if I need finer crumbs, I just regrind the amount needed when making my dish.