Parsley and Anchovy Sauce

By • November 8, 2013 • 6 Comments

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Author Notes: Variations:
Add 2 teaspoons capers and a pinch of dried chile flakes.
Add the grated zest of 1 lemon
AliceWaters

Makes just over 1/4 cup

  • 1 garlic clove
  • 3 salt-cured anchovy fillets
  • 1 lemon
  • 3 tablespoons extra-virgin olive oil
  • 2 teaspoons chopped parsley
  • Salt
  • Pepper
  1. Pound garlic clove to a purée using a mortar and pestle.
  2. Add the anchovy fillets and continue to pound.
  3. Once puréed, add the juice of 1/2 lemon, salt, and freshly ground black pepper.
  4. Stir to dissolve the salt and whisk in extra-virgin olive oil.
  5. Stir in parsley.
Jump to Comments (6)

Comments (6) Questions (2)

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17 days ago tina

the recipe doesn't mention what to do with the salt on the anchovies...
every time i've used salt cured anchovies i always rinse them in vinegar (NOT WATER) to get rid of excess salt. the fish will be salty enough without the salt that is crusted all around. i'm not sure if this is what the author had in mind but i think its an important step before making this recipe.

Stringio

3 months ago Hector Lahera

You could, but the parsley will get dark after a couple of days. You could delay that moment by adding a crushed vitamin C tablet to the mix. And by topping the leftovers with oil to prevent air from reaching the mix.

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3 months ago seth10597

can you make this and store it for future use (like maybe in a mason jar) or do you need to use immediately?

Stringio

4 months ago Hector Lahera

Add a bit of it to anything you cook that is good but is missing "something".

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12 months ago Dave Leckrone

I just joined and hate to be dumb. This sauce sounds great bu what do I use it for.

Afterlight

10 months ago Joy Belamarich

This is one of my favorite sauces -- I make a batch for dinner parties and slice some baguette or focaccia for dipping. It's also great drizzled on simple creamy soups, and I imagine would be tasty tossed into a summer pasta salad.