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1 servings
Ingredients:
2 bunches fresh parsley, finely chopped1 (2 ounce) can anchovy fillets, chopped3 cloves garlic, minced1 1/2 tablespoons tomato paste4 tablespoons distilled white vinegar1/2 cup extra virgin olive oil
Instructions:
In a medium bowl, toss together the parsley, anchovies and garlic.Stir in the tomato paste, vinegar and olive oil.Serve at room temperature.
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