Global Ingredient: Anchovy Paste

anchovy-pasteSome people are phobic about this fish 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.

Combine Β½ cup chopped fresh flat-leaf parsley, 4 teaspoons minced fresh garlic, 4 teaspoons extra-virgin olive oil, 1 tablespoon grated lemon rind, and 2 teaspoons anchovy paste in a medium bowl, stirring until well blended. Store in an airtight container in the refrigerator.

CALORIES 11; FAT 1.1g (sat 0.2g); SODIUM 64mg

Recipe by Tiffany Vickers Davis


  1. Sunday Strategist: A Week of Healthy Menus β€” May 18-22 | Cooking Light

    […] this Summer Veggie Sandwich is a simple version of the French favorite,Β pan bagnat. Omit the anchovy paste if you’re a Meatless Monday follower. If not, I highly recommend you give it a try; I think […]

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  7. Darren Wallace

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    September 4, 2013 at 8:30 am
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    August 9, 2013 at 2:33 am

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