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About this recipe: Pronounced 'bun-yet,' this is an old world Italian recipe from my Nonie's kitchen. It is made using mainly parsley and garlic and is meant to be eaten with a crusty warm bread. It is almost sinful to share it's secret with the world but I know you'll love it as much as my family and I do. Refrigerate overnight for best flavor.

The Iron Chef -- Suzi-Q

Serves: 8 

  • 2 bunches fresh parsley, finely chopped
  • 1 (60g) can anchovy fillets, chopped
  • 3 cloves garlic, minced
  • 1 1/2 tablespoons tomato paste
  • 4 tablespoons (60ml) distilled white vinegar
  • 1/2 cup (125ml) extra virgin olive oil

Prep:10min  ›  Ready in:10min 

  1. In a medium bowl, toss together the parsley, anchovies and garlic. Stir in the tomato paste, vinegar and olive oil. Serve at room temperature.

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