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.

Tiffany Vickers Davis
Recipe by Cooking Light June 2013

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Recipe Summary

Yield:
Serves 10
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

11 calories; fat 1.1g; saturated fat 0.2g; sodium 64mg.
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