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Recipe Summary test

total:
15 mins
Yield:
makes about 1/4 cup
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a small skillet, heat 2 tablespoons of the olive oil until shimmering. Add the bread and cook over high heat, turning until toasted; cut into small cubes.

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  • Transfer the cubes to a mini food processor. Add the almonds, hazelnuts and garlic and pulse until finely chopped. Add the remaining 1 tablespoon of olive oil and the water and process to a paste. Add the parsley and pulse to combine.

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