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

Original recipe makes 1 cup


2 bunches fresh parsley, finely chopped
1 (2 ounce) can anchovy fillets, chopped
3 cloves garlic, minced
1 1/2 tablespoons tomato paste
4 tablespoons distilled white vinegar
1/2 cup extra virgin olive oil

  • PREP

    15 mins


    15 mins


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


Calories: 148 kcal
Carbohydrates: 1.9 g
Cholesterol: 5 mg
Fat: 14.7 g
Fiber: 0.6 g
Protein: 2.3 g
Sodium: 239 mg