Please consult the OU's guidelines for checking fruits and vegetables.

Parsley Onion Spread
Parsley Onion Spread Eileen Goltz | Pareve
4 hours 25 minutes
3 hours, 10 minutes
25 minutes
6 to 8 servings

  • 1 large russet potato
  • 3 (4x3x1-inch) slices day-old French bread or challah
  • ½ cup water
  • 3 Tablespoons fresh lemon juice
  • 1 Tablespoon red wine vinegar
  • 2 cups (packed) fresh Italian parsley
  • 1 small white onion
  • 1 large garlic clove
  • 2 Tablespoons drained capers (optional)
  • ⅓ cup olive oil
  • Baguette, bagel or challah slices

  1. Peel and cube potato. Quarter white onion and halve garlic clove.
  2. Cook potato in medium saucepan of boiling salted water until tender, about 20 minutes. Drain. Return to pan and mash until smooth. Transfer 3/4 cup mashed potato to large bowl.
  3. Trim crust from bread, cut into cubes, and place in medium bowl. Add 1/2 cup water, lemon juice, and vinegar. Let stand 10 minutes to soften.
  4. Blend bread, parsley, onion, garlic, and capers in processor to smooth paste. Mix into mashed potato in large bowl. Mix in oil. Season with salt and pepper.
  5. Cover; chill at least 3 hours or overnight.
  6. Serve with baguette slices.

Kashrut Instructions


DESCRIPTION: Fresh chives, basil, cilantro, dill, mint, oregano, parsley, rosemary, sage, and thyme are often used as spices or garnishing.

Please Note: Curly leaf parsley is very difficult to check. It is therefore recommended that only flat leaf parsley be used.

INFESTATION: Aphids, thrips and other insects may often be found on the leaves and stems of these herbs. Insects tend to nestle in the crevices between the leaves and branches of herbs. These insects can curl up and stick to the leaf once they come in contact with water.

Vegetable spinners, power hoses, and light boxes are not always available in the home. We therefore recommend the following alternate procedure.

RECOMMENDATION: In order to determine if a particular bunch of herbs is infested prior to washing, bang it several times over a white cloth. This is most important when checking oregano, rosemary, sage and thyme. If only one or two insects are found proceed with the steps below. If three or more insects are detected in a particular bunch of herbs it should not be used.


  1. Soak herbs in a solution of cold water and vegetable wash. The proper amount of vegetable wash has been added when some bubbles are observed in the water. (In the absence of vegetable wash, several drops of concentrated unscented liquid detergent may be used. However, for health reasons, care must be taken to thoroughly rinse off the soapy solution.)
  2. Agitate the herbs in the soapy water, in order to loosen the sticking excretion of the bugs.
  3. Using a heavy stream of water, thoroughly wash off the soap and other foreign matter from the herbs.
  4. Check both sides of each leaf under direct light.
  5. If one or two insects are found, rewash the herbs.
  6. If any insects are found after repeating the agitation process twice, the entire bunch must be discarded.

Please note: To prepare herbs such as cilantro, dill, or parsley for use in soups, wash them thoroughly and place in a cooking bag.