Preparation time is 5minutes
Total time is 5minutes
Serve is for 6 people
Difficulty level: 2 out of 4
6 Ingredients
Number of servings
6
- 12 anchovy fillets in oil
- 2 cloves garlic, crushed
- 1 spring onion, white part only, chopped
- 1/3 cup olive oil
- 1/2 small lemon, juice and grated zest
- 1 pinch freshly ground black pepper
Nutrition per serving
613kJ / 147Cal
613 Kilojoules or 147 Calories
7% of daily energy intake*
Protein
2.5grams
Fat
13.9grams
Carbs
3.1grams
Sugars
1.7grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
There are many versions of this powerful, versatile anchovy paste. Typically French, it has a moreish salty taste, and used sparingly it goes a long way.
Method
Step 1 of 4
Drain the anchovies. If using anchovies in oil, pat dry between layers of kitchen paper, and if in brine, rinse in cold water before patting dry.
Step 2 of 4
Chop the anchovies. Place in the bowl of a food processor, add the garlic, spring onion, and a little oil, and whizz to make a coarse paste. If you prefer, use a mortar and pestle.
Step 3 of 4
Trickle in the rest of the oil, a little at a time, with the motor running. Add the lemon juice and zest, and whizz until you have a coarse, thick purée.
Step 4 of 4
Adjust the seasoning with a little pepper and serve immediately. Any leftovers can be kept in the fridge for up to 5 days.
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