6 pieces stale bread, remove the crust (or not if you don’t mind a little more crunch): use different types of bread if you like, whole wheat, challah, spelt, or mix them together
2 teaspoons olive oil
2 garlic cloves, minced
Zest of 1 lemon
1 teaspoon lemon juice
½ – 1 teaspoon kosher salt
½ teaspoon pepper
3 tablespoons chopped fresh parsley
(add some flavors you like too, like oregano, Parmesan cheese, or crushed red pepper)
Place the bread in a food processor. Pulse until the bread is chopped into crumbs.
In a sauté pan, heat oil over medium-high heat. Add breadcrumbs and garlic (turn down the heat to medium) and cook until garlic is soft and bread is toasty. Add lemon zest, juice, salt and pepper and parsley and cook an additional minute so that all the juice is absorbed and the flavors are incorporated.
Store in airtight container for 2 weeks in the pantry or for extended periods of time in the freezer.