Green Olive And Anchovy Puree

• 1 cup fresh parsley (flat-leaf)
• 3 -4 sprigs parsley, if desired (to garnish)
• 2 cups pitted Spanish olives (green)
• 4 (2 1/2 ounce) 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

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.

fresh parsley, spanish olives, green olives, pimiento, flat anchovy, breadcrumbs, tomato paste, capers, lemon zest, fresh ground black pepper, cream cheese

Taken from www.food.com/recipe/green-olive-and-anchovy-puree-221827 (may not work)