• 4 cups packed fresh parsley, finely chopped (2 bunches )
  • 1 (2 ounce) can anchovy fillets, chopped
  • 2 garlic cloves, minced (or to taste)
  • 2 tablespoons tomato paste
  • 4 tablespoons red wine or white wine vinegar
  • 1/3 cup extra virgin olive oil



In a medium bowl, toss together the parsley, anchovies and garlic. Whisk the tomato paste, vinegar and olive oil then add to the parsley mixture. Let rest at least 12 hours. Serve at room temperature.


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