10 min

    Pronounced 'bun-yet,' this is an old Italian recipe from my Nonie's kitchen. It is made using mainly parsley and garlic and is meant to be eaten with crusty warm bread. It is almost sinful to share this secret recipe with the world, but I know you'll love it as much as my family and I do. Refrigerate overnight for best flavour.

    87 people made this

    Serves: 8 

    • 2 bunches fresh parsley, finely chopped
    • 1 (50g) tin anchovy fillets, drained and chopped
    • 3 cloves garlic, minced
    • 1 1/2 tablespoons tomato purée
    • 4 tablespoons white wine vinegar
    • 8 tablespoons extra-virgin olive oil

    Prep:10min  ›  Ready in:10min 

    1. In a medium bowl, toss together the parsley, anchovies and garlic. Stir in the tomato purée, vinegar and olive oil. Serve at room temperature.

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    Reviews in English (66)


    This was gorgeous, thank you for sharing, was something new for me, now just to find a nice enough bread to do it justice!  -  01 Apr 2009


    Sorry but its called Bagnet  -  30 Mar 2013


    Excellent recipe! I can't stop eating it. I was a bit confused with the two bunches of parsley, this seemed like a lot, but I did use two bunches wrapped with a rubber band.  -  06 Feb 2002  (Review from Allrecipes US | Canada)