Acciughe sotto pesto

Anchovies in parsley and olive oil

Preparation info

  • Serves


    • Difficulty


Appears in


By Tessa Kiros

Published 2003

  • About

These can be eaten immediately or left to marinate for a while before serving them as an antipasto or as a snack with bread. You can use any leftover oil for dressing a salad, boiled potatoes or vegetables.


  • 200 g (7 oz) anchovies preserved in salt, or about 24 fillets in oil, drained
  • about 2


Clean the anchovies.

Put them into a jar or a fairly narrow container, where they will remain covered with the oil. Add the parsley, chilli, garlic and olive oil. Gently mix through.

Store, covered, in a cool place or in the refrigerator. They will keep for about a month as long as they remain completely covered with the oil.