Anchoïade Recipe

Kerry Saretsky

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  • 1 clove garlic
  • 1/4 cup toasted blanched and slivered almonds
  • 2 2-ounce cans flat anchovy filets in olive oil, drained
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 1/2 cup plus 2 tablespoons olive oil
  • Freshly cracked black pepper


  1. Obliterate the garlic in a mini food processor. Then pulse the almonds until they are in a rubble. Add the anchovies, lemon zest and juice, and olive oil and black pepper. Run the machine until it is an anchovy paste.

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