Parsley & Anchovy

by Molly Shuster


  • 2 tablespoons pine nuts, toasted
  • 2 cloves garlic, chopped
  • 1 tablespoon capers
  • 2 anchovies
  • 1 1/2 cups lightly packed flat parsley leaves (about 1 large bunch)
  • 1/2 cup basil leaves, lightly packed
  • 1/2 cup extra virgin olive oil
  • 1/2 cup grated Parmesan cheese
  • 1/2 teaspoon red wine vinegar
  • Pinch red pepper flakes
  • Sea salt and pepper, to taste
Parsley & Anchovy

Elizabeth Cecil

Place the pine nuts, garlic and capers in a food processor. Pulse 4-5 times until chopped. Add the anchovies, parsley and basil and pulse another 4-5 times until finely chopped. Add the olive oil and Parmesan and process until smooth, about 20 seconds. Stir in vinegar and red pepper flakes. Salt and pepper, to taste.

Yield: About 1 cup