Yields: 8 servings

"Pronounced 'bun-yet,' this is an old world Italian recipe. You can have it ready in about 15 minutes. It is delicious served on crusty whole grain bread. I also like it as a simple side to grilled fish or chicken breast but it really shines as a topper for dead ripe garden tomato slices-YUM!

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.