Anchovy

Parsley and Anchovy Sauce

November  8, 2013
Photo by James Ransom
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
Ingredients
  • 1 garlic clove
  • 3 salt-cured anchovy fillets
  • 1 lemon
  • 3 tablespoons extra-virgin olive oil
  • 2 teaspoons chopped parsley
  • Salt
  • Pepper
In This Recipe
Directions
  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.

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