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
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
Directions Prep:10min › Ready in:10min
In a medium bowl, toss together the parsley, anchovies and garlic. Stir in the tomato paste, vinegar and olive oil. Serve at room temperature.