• Prep

    15 m
  • Ready In

    15 m
Recipe by  The Iron Chef -- Suzi-Q

“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.”

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Adjust Servings

Original recipe yields 1 cup



  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.

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Reviews (53)

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Excellent recipe! I can't stop eating it. I was a bit confused with the two bunches of parsley, this seemed like a lot, but I did use two bunches wrapped with a rubber band.



Oh My Goodness! This simple recipe was magic. Even people who swore they would never eat anchovies took big heaping spoonfuls of this appetizer. Even teenagers! I did not have overnight, so I let the mixture sit for approximately 4 hours at room temperature to macerate and mix the flavors...turned out great. I soaked the anchovies for about 10 minutes in milk to leach out some of the saltiness, but next time I think I will just add the can with the flavored oil directly. I used a food processor to mince, not puree. I'm busy trying to think of more uses for this magic little sauce, (maybe stuff steamed artichokes and top with parmesean/mozarella?). Thank you, Thank you for sharing this recipe!



Thank you for submitting this recipe! My Grandmother used to make this in the Summer with fresh parsley from her garden. She would serve it on delicious vine ripe red tomato slices. Mmmmm, a little bit of heaven!

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Amount Per Serving (8 total)

  • Calories
  • 148 cal
  • 7%
  • Fat
  • 14.7 g
  • 23%
  • Carbs
  • 1.9 g
  • < 1%
  • Protein
  • 2.3 g
  • 5%
  • Cholesterol
  • 5 mg
  • 2%
  • Sodium
  • 239 mg
  • 10%

Based on a 2,000 calorie diet



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