Boniet

My mother gave me a link to this recipe and I love it. It is 'Old School Italian"!! It is pronounced "bun-yet." The ingredients involved create a very unique and tasty accompaniment for crusty warm bread. You must let it rest in the icebox over night! I read that it is really good on tomato salad, fish, and poultry. Thanks Mom, have fun!

• Ready In: 12 hrs 20 mins
• Serves: 10
• Yields: 10 5 cups

Ingredients

• 4  cups  packed fresh parsley, finely chopped (2 bunches )
• 1 (2 ounce) can anchovy fillets, chopped
• 2  tablespoons garlic cloves, minced (or to taste)
• 2  tablespoons tomato paste
• 4  tablespoons red wine vinegar
• 1⁄3 cup extra virgin olive oil

Directions

1. In a medium bowl, toss together the parsley, anchovies and garlic. Whisk the tomato paste, vinegar and olive oil then add to the parsley mixture. Let rest at least 12 hours. Serve at room temperature.