Parsley and Anchovy Sauce

By • November 8, 2013 • 5 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 (5)

Comments (5) Questions (2)

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Stringio

about 1 month 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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about 1 month 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

3 months ago Hector Lahera

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

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11 months ago Dave Leckrone

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

Afterlight

9 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.