There are many versions of this powerful, versatile anchovy paste. Typically French, it has an addictive salty taste, but use sparingly because it goes a long way.
Ingredients
- 12 anchovy fillets in oil or brine
- 2 garlic cloves, crushed
- 1 scallion, white part only, chopped
- 0.33 cup olive oil
- ½ small unwaxed lemon juice and grated zest
- freshly ground black pepper
How to Make It
- Drain the anchovies. If using anchovies in oil, pat dry between layers of paper towels, and if in brine, rinse in cold water before patting dry.
- Chop the anchovies. Place in the bowl of a food processor, add the garlic, scallion, and a little oil, and purée to make a coarse paste. If you prefer, use a mortar and pestle.
- Trickle in the rest of the oil, a little at a time, with the motor running. Add the lemon juice and zest and purée until you have a coarse, thick purée.
- Adjust the seasoning with a little pepper and serve immediately. Any leftovers can be kept in the refrigerator for up to 5 days.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 84 kcal Calories from Fat: 81 kcal |
|
% Daily Value*
|
| Total Fat 9 g 26% |
Saturated Fat 1.5 g 8% |
Trans Fat 0.0 g |
Sodium 0.7 mg 0% |
carbohydrates 0.3 g 0% |
Dietary Fiber 0.1 g 0% |
Sugars 0.2 g 0% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |