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
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Venison Stew
This easy venison stew makes a satisfying meal when served over rice or large egg noodles.
Famous Amos Chocolate Chip Cookies
I got this recipe for Famous Amos cookies from a co-worker some years ago. It makes a nice large batch!
Instant Pot Loaded Baked Potato Soup
This Instant Pot potato soup is rich and creamy. I like to top it with green onions, Cheddar cheese, and black pepper but it's easy to customize with your favorite toppings.