About this recipe: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.
The Iron Chef-SuziQ
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
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Method Prep:10min › Ready in:10min
In a medium bowl, toss together the parsley, anchovies and garlic. Stir in the tomato purée, vinegar and olive oil. Serve at room temperature.