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Under 30 Minutes


Not for the faint of heart -- or tender of taste bud -- it's an anchovy lover's dream. Try with: any grilled food.

  • Prep:
  • Total Time:
  • Yield: Makes 1/3 cup

Source: Martha Stewart Living, June 2012


  • 16 anchovy fillets
  • 2 garlic cloves, minced (about 1 teaspoon)
  • 2 tablespoons extra-virgin olive oil
  • 4 teaspoons fresh lemon juice
  • 2 tablespoons finely chopped fresh flat-leaf parsley
  • Freshly ground pepper or red-chile flakes (optional)


  1. Coarsely chop anchovies; combine with garlic and oil in a small skillet. Cook over medium-low heat until anchovies melt, stirring while cooking to crush anchovies into a paste.

  2. Remove from heat. Stir in lemon juice, parsley, and pepper. Serve warm or at room temperature.

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