Basil Anchoide

Name: Basil Anchoide
Yield: 1½ cups
Ingredients: ½ to ⅔ cup olive oil; 2 cans (2 ounces each) anchovy fillets, drained; 1 cup fresh Italian (flat-leaf) parsley leaves; ½ cup pine nuts (pignoli) toasted; 3 cups loosely packed basil leaves; 4 cloves garlic

Preparation info

1½ cups

Difficulty
Easy

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

Serve this as a dipping sauce for a selection of vegetables—carrots, celery, haricots verts, cauliflower, zucchini, and hard-cooked eggs. For a truly wonderful crudité assortment, team it with a Tapenade served with toasted peasant bread and cherry tomatoes.

Ingredients

4 cloves garlic
3 cups loosely packed basil leaves
½ cup

Starter
Pescatarian
Gluten-free

Method

Mash the garlic with the blade of a large knife.
Combine the basil, pine nuts, parsley, and anchovies in a food processor and purée. Add the garlic. With the motor running, pour in enough oil through the feed tube to make the mixture smooth, but not runny.