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"Pronounced 'bun-yet,' this is an old world Italian recipe from my Nonie's kitchen. It is made using mainly parsley and garlic and is meant to be eaten with a crusty warm bread. It is almost sinful to share it's secret with the world but I know you'll love it as much as my family and I do. Refrigerate overnight for best flavor."
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15 m servings 148 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 148 kcal
  • 7%
  • Fat:
  • 14.7 g
  • 23%
  • Carbs:
  • 1.9g
  • < 1%
  • Protein:
  • 2.3 g
  • 5%
  • Cholesterol:
  • 5 mg
  • 2%
  • Sodium:
  • 239 mg
  • 10%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Ready In

  1. In a medium bowl, toss together the parsley, anchovies and garlic. Stir in the tomato paste, vinegar and olive oil. Serve at room temperature.


  1. 65 Ratings

Most helpful positive review

Excellent recipe! I can't stop eating it. I was a bit confused with the two bunches of parsley, this seemed like a lot, but I did use two bunches wrapped with a rubber band.

Most helpful critical review

This sounded really good, and I imagine that anyone who really likes parsley will like it, but it wasn't for me. If I had grown up eating it, I'm sure I would absolutely love it, though!

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Most positive
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Excellent recipe! I can't stop eating it. I was a bit confused with the two bunches of parsley, this seemed like a lot, but I did use two bunches wrapped with a rubber band.

Oh My Goodness! This simple recipe was magic. Even people who swore they would never eat anchovies took big heaping spoonfuls of this appetizer. Even teenagers! I did not have overnight, so I...

Thank you for submitting this recipe! My Grandmother used to make this in the Summer with fresh parsley from her garden. She would serve it on delicious vine ripe red tomato slices. Mmmmm, a l...

When I read this recipe I found it to be strange. I was very iffy about a dip/spread made with......FISH! But I will always try something new because my motto is: you won't know if you like it u...

I make this without the anchovies, which probably makes it a totally different dish, but we really like it. It is very garlicky, and great spread on rustic bread.

This was very good. The kids inhaled it! I have had to make it twice this week! Thanks for sharing!

Was a big hit among my Dad, who is from Italy. Simple and easy to make! Great recipe!

I never had anything like this, but after all of the rave reviews, I wanted to try it with a nice Italian dinner. So glad I did. The whole family loved it and it was even better the next day. ...

WOW! I didn't think anyone else knew about this, nor called it the same thing we do! My italian grandmother made this for us every Christmas. We dip slices of fennel bulb in this or if fennel ...

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