Parsley and onion dip from Syros


1 1/2 cups chopped flat-leaf parsley leaves 
1/2 pound (250 gr.) stale bread
1 medium red onion, chopped
1 large egg yolk
1/2 - 3/4 cup extra virgin Greek olive oil
juice of 1 lemon
1-2 tbs. Red wine vinegar
salt and pepper

Run the bread under the tap to dampen, then squeeze 
out the excess water. Pulse the parsley and chopped onion 
in the food processor on and off to pulverize. Crumble 
the bread and add it to the food processor bowl, pulsing 
on and off to combine. Add the egg and pulse on and off 
a few times. Slowly drizzle in the olive oil and lemon 
juice, alternating between each, pulsing until the mixture 
is smooth and creamy. Season with salt and pepper and 
serve with toasted pita wedges or as an accompaniment 
to grilled fish or meat.