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My mother gave me a link to this recipe and I love it It is ‘Old School Italian !! It is pronounced bun-yet The ingredients involved create a very unique and tasty accompaniment for crusty warm bread You must let it rest in the icebox over night! I read that it is really good on tomato salad

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Ingredients

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	4 cups packed fresh parsley, finely chopped (2 bunches )
	1 (2 ounce) can anchovy fillets, chopped
	2 tablespoons garlic cloves, minced (or to taste)
	2 tablespoons tomato paste
	4 tablespoons red wine vinegar
	1/3 cup extra virgin olive oil

Nutritional information

89.2

Calories

71 g

Calories From Fat

8 g

Total Fat

1.1 g

Saturated Fat

4.8 mg

Cholesterol

247.2 mg

Sodium

2.7 g

Carbs

1 g

Dietary Fiber

0.6 g

Sugars

2.6 g

Protein

47g

Serving Size

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My mother gave me a link to this recipe and I love it It is ‘Old School Italian !! It is pronounced bun-yet The ingredients involved create a very unique and tasty accompaniment for crusty warm bread You must let it rest in the icebox over night! I read that it is really good on tomato salad

Name: My mother gave me a link to this recipe and I love it It is ‘Old School Italian !! It is pronounced bun-yet The ingredients involved create a very unique and tasty accompaniment for crusty warm bread You must let it rest in the icebox over night! I read that it is really good on tomato salad
Prep time: 20 min
Total time: 12 h 40 min
Yield: 10
Cuisine: American
Ingredients: : 4; : 1; : 2; : 2; : 4; : 1/3

Features:

Cuisine:

American

What a sensation this appetizer has made! It is delicious, tho used anchovy paste rather than whole anchovies. It makes a good flavor condiment too for pasta with
vegetables (my neighbor raved on about that). I had people literally
grab my arm at a party and say they
HAD to have the recipe. It's so refreshing on bread or toasted garlic baguette. What a winner!

760 min
Serves 10
Easy

Ingredients

Directions

Boniet, My mother gave me a link to this recipe and I love it It is ‘Old School Italian !! It is pronounced bun-yet The ingredients involved create a very unique and tasty accompaniment for crusty warm bread You must let it rest in the icebox over night! I read that it is really good on tomato salad, fish, and poultry Thanks Mom, have fun!, What a sensation this appetizer has made! It is delicious, tho used anchovy paste rather than whole anchovies It makes a good flavor condiment too for pasta with vegetables (my neighbor raved on about that) I had people literally grab my arm at a party and say they HAD to have the recipe It’s so refreshing on bread or toasted garlic baguette What a winner!, well I have had this saved for many months I was waiting for my summer’s garden parsley crop to make it, and it is delicious but needs overnight chilling for best flavor, I also added in some cayenne pepper for a little heat, thanks for sharing K-Jon Chef!

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Steps

Done

In a Medium Bowl, Toss Together the Parsley, Anchovies and Garlic. Whisk the Tomato Paste, Vinegar and Olive Oil Then Add to the Parsley Mixture. Let Rest at Least 12 Hours. Serve at Room Temperature.