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 3 Tbsp. of extra-virgin olive oil over medium heat. Once hot, add in the breadcrumbs, 2 finely grated garlic cloves, and 1/2 tsp of 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 40g of finely chopped parsley and 2 tsp of 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.