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.
Prep Time::15 mins
Total Time::15 mins
Servings::8
Yield::1 cup
Ingredients
2 bunches fresh parsley, finely chopped
1 (2 ounce) can anchovy fillets, chopped
3 cloves garlic, minced
1 ½ tablespoons tomato paste
4 tablespoons distilled white vinegar
½ cup extra virgin olive oil
Directions
In a medium bowl, toss together the parsley, anchovies and garlic. Stir in the tomato paste, vinegar and olive oil. Serve at room temperature.