While this is a traditional Piedmontese recipe, variations are found throughout parts of Italy, France and Spain. The variations are based on the availability of fresh herbs.
Ingredients:
1 bunch flat leaf Italian parsley
1 bunch curly leaf parsley
Fresh mint, tarragon or basil. (optional)
7-8 cloves good quality garlic (to taste)
Juice and finely grated rind of half lemon
6 Anchovies
Extra Virgin Olive Oil
Salt and freshly ground pepper
Method
Put all ingredients in food processor and pulse till well blended (but not smooth). Taste and adjust (more oil, lemon juice, salt or pepper.)
Serve immediately with fish, prawns, pasta, fresh bread, in minestrone.
Best eaten within a few days. If storing, be sure do pour a layer of olive oil over top.
A blog about my life with food, and my ongoing quest to determine whether or not food is really love. Recipes, stories, insights... cooking from Alice Springs and beyond..
