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.
Preparation Details
Prep Time: 15 mins
Cook Time: Not available
Total Time: 15 mins
Servings: 8
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
Steps
- In a medium bowl, toss together the parsley, anchovies and garlic. Stir in the tomato paste, vinegar and olive oil. Serve at room temperature.
