Recipes Appetizers and Snacks Antipasto Recipes Boniet 4.4 (75) 64 Reviews 5 Photos 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. Submitted by Iron Chef Suzi-Q Updated on August 4, 2022 Save Rate Print Share Close Add Photo 5 5 5 Prep Time: 15 mins Total Time: 15 mins Servings: 8 Yield: 1 cup Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 8 servings 2 bunches fresh parsley, finely chopped 1 (2 ounce) can anchovy fillets, chopped 3 cloves garlic, minced 1 ½ tablespoons tomato paste 4 tablespoons distilled white vinegar ½ cup extra virgin olive oil Directions In a medium bowl, toss together the parsley, anchovies and garlic. Stir in the tomato paste, vinegar and olive oil. Serve at room temperature. I Made It Print Nutrition Facts (per serving) 148 Calories 15g Fat 2g Carbs 2g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 148 % Daily Value * Total Fat 15g 19% Saturated Fat 2g 11% Cholesterol 5mg 2% Sodium 239mg 10% Total Carbohydrate 2g 1% Dietary Fiber 1g 2% Total Sugars 1g Protein 2g 5% Vitamin C 21mg 23% Calcium 37mg 3% Iron 1mg 7% Potassium 149mg 3% * 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.