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Last Updated on May 16, 2025 by Megan Jones
I crafted this recipe as a delicious solution to food waste. Stale bread often ends up discarded, but transforming it into these lemon parsley garlic breadcrumbs not only reduces food waste but also adds a burst of flavour and texture to dishes. It's a simple, sustainable way to make meals more exciting while honouring ingredients that might otherwise be overlooked.
Instead of tossing out day-old bread, you’re transforming it into golden, crispy garlic breadcrumbs that elevate the texture and flavour of this garnish.
Next time you find yourself with some stale bread, save it! This is a great way of saving bread going to waste! To make homemade bread crumbs, just tear or chop leftover bread into pieces, pulse them briefly in a food processor, and you’re ready to go—an easy, zero-waste step that brings out the best in your ingredients.
Ingredients You’ll Need to make Lemon parsley garlic breadcrumbs:
- Stale Bread - Use whichever type you have on hand.
- Extra Virgin Olive Oil - Binds the toasted breadcrumbs and infuses them with the aromatic ingredients.
- Chopped Parsley - Freshens up the topping with a burst of brightness.
- Lemon Zest - Adds a vibrant citrusy aroma and subtle tang.
- Grated / Minced Garlic - Infuses the breadcrumbs with gorgeous garlicky savoury depth.
- Salt - Balances the flavours and enhances the overall taste.
Ingredient swaps suggestions:
Swap Parsley for Other Fresh Herbs - Try cilantro/coriander for a fresh, slightly citrusy note, or use basil for a sweet, aromatic flavour. Mint or dill would also work beautifully, bringing their own unique brightness.
Add a Touch of Heat - A pinch of dried chilli flakes or Aleppo pepper adds a gentle kick that complements the lemony brightness of the breadcrumbs. For a smokier flavour, a dash of smoked paprika does wonders.
Include Grated Parmesan Cheese or Nutritional Yeast - Adding a couple of tablespoons of grated Vegan Parmesan or nutritional yeast is a great way to give the breadcrumb topping a rich, umami depth—perfect for pairing with pastas or roasted vegetables.
Use Orange Zest Instead of Lemon - For a warmer citrus twist, swap the lemon zest with orange zest. It adds a subtle sweetness and works particularly well on roasted root vegetables or hearty winter stews.
Experiment with Toasted Nuts or Seeds - Add chopped, toasted almonds, pine nuts, or sunflower seeds for extra crunch and nuttiness, which also makes for a more substantial topping.
Serving Suggestions:
- Sprinkle Over Roasted Vegetables - Add a flavourful, crunchy topping to roasted veggies like steamed green beans, cauliflower, carrots, or Brussels sprouts. The bright lemon and parsley complement the roasted flavour, making each bite extra satisfying.
- Sprinkled on Pasta - Mix the breadcrumbs into your favourite pasta dish as a final topping for added texture and zest. They work beautifully with simple olive oil, garlic, and chilli flake pastas or as a garnish on creamy pasta sauces.
- Top Soups or Stews - Spoon a sprinkle of breadcrumbs over hearty soups or stews—like a creamy tomato soup or vegetable stew—for a flavourful crunch that contrasts with the warm, comforting base.
If you’re looking for more dinner recipes to use this breadcrumb topping on, check out my:
How To Make: Lemon Parsley Breadcrumbs.
1. Prepare the Bread
Tear or roughly chop 100g of stale bread into large, crouton-sized pieces. Avoid pieces that are too large, as they can overpower smaller food processors.
2. Process into Breadcrumbs
Add the bread chunks to a food processor. Using the pulse setting, blend until the bread resembles breadcrumbs. You can control the texture based on your preference—just be careful not to over-process, as too fine a texture can turn sandy rather than crunchy.
3. Cook the Breadcrumbs with Garlic and Salt
In a Dutch oven, add extra-virgin olive oil over medium heat. Once hot, add in the breadcrumbs, finely grated garlic cloves, and salt. Stir consistently to infuse the garlic’s flavor, cooking until the breadcrumbs are golden brown and crispy—this should take about 5 minutes.
4. Add the Fresh Herbs and Citrus
The most Important step! Turn off the heat and mix in finely chopped parsley and lemon zest. Let the mixture sit in the warm pan to allow the herbs and citrus to infuse into the breadcrumbs naturally as the pan cools. This gentle infusion keeps the parsley and lemon fresh without overcooking.
5. Dry the Breadcrumb mixture
Once infused, spread the mixture in a thin layer on a baking tray. Let it dry further for an extra-crunchy texture.
Helpful Cooking Tips & Notes:
- Choose the Right Bread - Use rustic, day-old bread for the best texture and flavour—sourdough, whole grain, or a crusty bread like a baguette are all great options. Avoid very soft breads, like sliced sandwich loaves as they can make the breadcrumbs too fine and clumpy.
- Control the Crumb Size - For a coarser, crunchy texture, pulse the bread in short bursts, watching closely to avoid over-processing. Larger crumbs add a nice bite to dishes, while finer crumbs are perfect for more subtle garnishes.
- Infuse the Garlic Gently - When cooking the breadcrumbs with garlic, keep the heat on medium to low and stir frequently. This ensures the garlic infuses the oil without burning, adding rich, savoury flavour throughout.
- Avoid Overcooking the Herbs and Zest - Adding parsley and lemon zest once the breadcrumbs are off the heat keeps their fresh, vibrant flavours intact. Letting them infuse in the residual warmth prevents any bitterness from overcooking.
- Dry Out for Extra Crunch - After cooking, spread the breadcrumbs on a baking sheet to cool and dry further. This step helps achieve an extra-crispy texture, making it a perfect topping that holds its crunch.
Storing & Freezing Lemon parsley garlic breadcrumbs
Storing: Can be stored in an airtight container in the pantry for up to two weeks, or in the fridge for up to a month.
Freezing: Freezing breadcrumbs is an easy, zero-waste way to use up leftover bread. Once you've made your breadcrumbs, pop them into a sealable bag, label, date, and freeze for up to three months. When you're ready to use them, just transfer the frozen breadcrumbs to the fridge to thaw, and they're good to go as a fresh alternative to store-bought breadcrumbs in any recipe.
Reheating the breadcrumbs:
- Baking pan / tray method: Lightly warm in a dry pan or on a lined baking sheet (checking every few minutes to avoid burning) to ensure the breadcrumbs are crisp before serving.
- Oven Method: Spread the breadcrumbs in a single layer on a baking sheet and toast at 170°C/350°F for 10–12 minutes, tossing once or twice. The thinner the layer, the faster they will toast!
- Skillet Method: Add the breadcrumbs to a large skillet over medium-high heat, along with any seasonings you like. Cook, stirring constantly, for 5–6 minutes
Frequently Asked Questions:
Fresh parsley is ideal, but if unavailable, you can use dried, the flavour will be milder. If using dried I would add this in when you add the garlic and are toasting the breadcrumbs. You can also try using other fresh herbs like cilantro/coriander or basil for a different twist.
This breadcrumb topping is best enjoyed fresh to capture its vibrant flavours. However, you can prepare it a few hours ahead and lightly warm in a dry pan or on a baking sheet to ensure the breadcrumbs are crisp before serving.
Store any leftovers in an airtight container on the counter It’s best used within a day or two, as the fresh parsley may wilt over time. If you are wanting it to be more shelf stable then use dried herbs, but you may need to add half the herb amount more if using dried, as the flavours of dried herbs are much milder.
Yes! Fresh, dried, or panko breadcrumbs all work well. The texture might vary slightly, but all will add a nice crunch.
More recipes you may want to try:
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Lemon Parsley Breadcrumbs - A recipe that fights food waste!
Ingredients
- 100 grams Stale Bread
- 2 tablespoon extra-virgin olive oil
- 40 grams coarsely chopped parsley
- 2 teaspoon lemon - zested
- 2 cloves garlic finely grated
- ½ teaspoon salt
Instructions
- Prepare the Bread. Tear or roughly chop into large, crouton-sized pieces. Avoid pieces that are too large, as they can overpower smaller food processors.
- Process into Breadcrumbs. Add the bread chunks to a food processor. Using the pulse setting, blend until the bread resembles breadcrumbs. You can control the texture based on your preference—just be careful not to over-process, as too fine a texture can turn sandy rather than crunchy.
- Cook the Breadcrumbs with Garlic and Salt. In a Dutch oven, add olive oil heat over medium heat. Once hot, add in the breadcrumbs, garlic cloves and salt. Stir consistently to infuse the garlic’s flavor, cooking until the breadcrumbs are golden brown and crispy—this should take about 5 minutes.
- Add the Fresh Herbs and Citrus.The most Important step! Turn off the heat and mix in parsley and lemon zest. Let the mixture sit in the warm pan to allow the herbs and citrus to infuse into the breadcrumbs naturally as the pan cools. This gentle infusion keeps the parsley and lemon fresh without overcooking.
- Dry the Breadcrumb mixture. Once infused, spread the mixture in a thin layer on a baking tray. Let it dry further for an extra-crunchy texture.
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