Parsley and Anchovy Sauce
4.01 Rating
AliceWaters
Photo by James Ransom
- Serves
- Just over 1/4 cup
Variations:
Add 2 teaspoons capers and a pinch of dried chile flakes.
Add the grated zest of 1 lemon
Ingredients
- 1 garlic clove
- 3 salt-cured anchovy fillets
- 1 lemon
- 3 tablespoon extra-virgin olive oil
- 2 teaspoon chopped parsley
- Salt
- Pepper
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Directions
- Step 1
Pound garlic clove to a purée using a mortar and pestle.
- Step 2
Add the anchovy fillets and continue to pound.
- Step 3
Once puréed, add the juice of 1/2 lemon, salt, and freshly ground black pepper.
- Step 4
Stir to dissolve the salt and whisk in extra-virgin olive oil.
- Step 5
Stir in parsley.