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.
Ingredients
- 2 bunches fresh parsley , finely chopped
- 1 can anchovy fillets , 2 ounce
- 3 cloves garlic , minced
- 1.5 tablespoons tomato paste
- 4 tablespoons distilled white vinegar
- 0.5 cups extra virgin olive oil
Instructions
-
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.
Nutrition Facts
Per serving
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