Ingredients
- 2 good-quality anchovies
- 1 clove of garlic, peeled and finely chopped
- 1 small bunch of flat-leaf parsley
- A handful of shelled walnuts, finely chopped
- 100 ounces ml/31/2fl extra-virgin olive oil
Make it step by step
- Pound all the ingredients except the oil in a pestle and mortar until smooth, then pour in the oil and stir well to combine. Spoon over any lightly cooked green vegetable, such as broccoli, spinach or chard.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Robyn MacLarty, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.