6 oz drained anchovy fillets
1/4 cup red wine vinegar
3/4 cup extra virgin olive oil
8 minced garlic cloves
Freshly ground black pepper
1/4 cup minced fresh parsley
Combine the anchovies, vinegar, olive oil, garlic, and pepper in a blender or food processor.
Blend until very smooth. Spoon into a serving dish and top with the parsley.
Cover tightly and chill for at least 2 hours, or up to 48 hours before serving.
Pairs Well With
Try it on baguette slices, hearty crackers, artichoke hearts, Romaine leaves, mushrooms, radishes, Belgian endive, or your favorite vegetable.