Italian anchovy, pine nut and olive butter
This delightful anchovy, pine nut and olive flavoured butter recipe is packed with the vibrant flavours of Italy. Parmesan, capers and garlic are added for an added hit of umami, along with green flecks of vibrant fresh parsley. Use it as a dressing for boiled vegetables, stir through pasta dishes or melt over fish cooked en papillote for an easy way to add bags of flavour to your cooking.
Ingredients
Metric
Imperial
- 150g of unsalted butter, softened
- 3 anchovy fillets, finely chopped
- 1 garlic clove, finely grated
- 1 tsp capers, finely chopped
- 15g of pine nuts, toasted
- 15g of black olives, pitted and chopped
- 1 lemon, zested
- 1 handful of parsley, chopped
- 20g of Parmesan, grated
Method
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