You either like anchovies or you don’t. If you like them then this recipe is for you! It’s delicious on roasted potatoes, sweet potatoes, and other roasted or steamed vegetables. The combination of flavors is intense but fantastic! Plus it has a fair amount of cilantro in it–I love to incorporate cilantro into our meals because it is proven to assist the body in excreting heavy metals such as mercury.
2 cups mixed fresh parsley and cilantro, coarsely chopped (I use equal amounts of each)
3 medium-sized cloves garlic, crushed
1 and 1/2 tsp. balsamic vinegar
2 Tbsp. capers
3-5 (packed in olive oil) anchovy fillets (depends on how much you like anchovies–I like using 5 fillets)
black pepper
1/4 cup extra-virgin olive oil
Combine the cilantro, parsley, garlic, vinegar in a food processor. Pulse until greens are chopped fine. Add all other ingredients except olive oil. Pulse again until well mixed and pulverized. Place olive oil in a bowl and add green mixture. Stir well. Taste to correct seasoning. It may need some salt but generally the salt from the anchovies is sufficient. Spoon over vegetables. Keeps refrigerated for up to 3-4 days.
