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Anchovy Gremolata

Yield Serves 10
Some people are phobic about anchovy paste: too fishy, too salty. But it's an amazing flavor enhancer, boosting the meaty umami character in food. It deepens our simple gremolata, which is fabulous drizzled over roasted meat or veggies.


  • 1/2 cup fresh flat-leaf parsley
  • 4 teaspoons minced fresh garlic
  • 4 teaspoons extra-virgin olive oil
  • 1 tablespoon grated lemon rind
  • 2 teaspoons anchovy paste

Nutrition Information

  • calories 11
  • fat 1.1 g
  • satfat 0.2 g
  • sodium 64 mg

How to Make It

  1. Combine parsley, garlic, olive oil, lemon rind, and anchovy paste in a medium bowl, stirring until well blended. Store in an airtight container in the refrigerator.