- 2 bunches fresh parsley, finely chopped
- 1 (2 ounce) can anchovy fillets, chopped
- 3 cloves garlic, minced
- 1 1/2 tablespoons tomato paste
- 4 tablespoons distilled white vinegar
- 1/2 cup extra virgin olive oil
- In a medium bowl, toss together the parsley, anchovies and garlic. Stir in the tomato paste, vinegar and olive oil. Serve at room temperature.