You are here:

Italian Cuisine/garlic, anchovies and parsley


todd wrote at 2006-12-31 05:58:57
My family also makes "bunyet".  Kinda of a pesto type spread.  Our family version is made with parsley, anchovies, garlic, cubes of crusty bread, olive oil and a splash of marsla wine.  I grew up with this stuff and could eat it every day.  I to wish I knew the proper spelling.

Jean wrote at 2008-09-10 15:10:12
How strange..  I used to go out with a guy who was from Australia.. His Grandmother passed a "BUNYET" recipe down through the generations and I now have it.   Lovely with crumbed veal escalops.

Bunyet or Bunjet - Piedmonte.

4 cloves garlic, large bunch or parsley shopped - No stalks  - leaf only.

2 Anchovies

Splash of White vinegar - NOt too much you can add more later to yoru taste.

Add a good glug of olive oil Blitz everything together and place in an air tight container in teh fridge ready to use.


Aussie Chick wrote at 2008-09-20 05:01:36
Everyone should try this - it is absolutely beautiful!  I received a bottle from an Italian lady in Australia who told me to spread it on my steak or fish before eating!  WOW!  Steak was good before but with this stuff it is amazing!

Chuck Minton wrote at 2008-12-25 15:34:06


This has been a long time standing base in my own Italian ancestry. It is of Genovese decent. Our family spells it Baugnette and pronounced exactly as you showed phonetically.



Olive Oil


garlic Anchovies


For a few generations we have added :




This preparation is not used right away. It must sit in the refrig for a few days at minimum and is best after a week. I have never seen it go bad...even after six months, after all it is parsley pickled in salt and vinegar. I have seen it spread atop barbequed steak, added to garnish a plate and of course crowning french bread.

Parsley is said to be extremely high in Tyrosine, which is protein precursor to adrenaline; perhaps, that is why I have seen so many very loud...(to the point most people would leave) conversations amongst the Italians I know...Ha Ha!

If you have never tired it , do so. It is easy to make:

Start with a half cup of olive oil in your blender (Grandma Jessie was scorned hard, by Grandpa, when she used a machine...she was only to use a knife and chop for hours), add some vinegar (go light here as you can always add more later). With scissors cut a fully cleaned bunch of parsley, over your blender Jar, into one or two inch cuts, as this will help facilitate the blending process. When the blender jar is full, put on the lid and bend on low until it is lightly ground. Add more parsley... You can probably get 5 or 6 bunches of parsley into it before it gets too thick to accept more. Add a clove of garlic per parsley bunch. Add anchovies ( I use paste because it is easy) to taste ( you can add more than you think). Salt and vinegar to taste. It should be on the same pungency as catsup or mustard; that is why, in our family we add both catsup and mustard liberally to the mix at times.


Amanda Lehr wrote at 2010-01-17 18:43:10
My family makes bunyet too, I'm still not sure if it's spelled like this, or bagnat, bunjat, etc.  Bagna cauda is a Piedmontese spread as well, made slightly differently.  I think the parsley version came from this.  In my family, the recipe is very loose, but the method is important:

parsley, 1-2 bunches, washed thoroughly and patted dry with a towel.  You don't want the excess water in it.  The moistness comes from oil.  Pick off each leaf and discard the stems (or use them for soup stock with other veggies!!).  Put the pile of parsley on a large wooden chopping block.

Add to the pile:

-1 can of anchovies in oil (save the oil, only add the anchovies)

-3 to 4 cloves of garlic (or more!!). Use a garlic crusher.

-5 to 6 capers (more or less).

Use a single- or double-bladed mezzaluna (two handled), and work back and forth over the pile for about 20 minutes or until it's an unrecognizable paste.  When  you think it's as fine as it will get, bludgeon it some more.  This is the secret to an especially tasty bunyet.

Put it into a container.  Add the leftover oil from the anchovy can, a spray of white vinegar, red wine vinegar (Auntie Fran's secret), and salt.


Put it on bread, and ENJOY!  

caddzooks wrote at 2010-01-18 02:51:12
While my personal favorite way to eat boniet is spread thick on a slice of fresh semolina bread, my family also uses it in antipasto/appetizers as a topping on halved hard-boiled eggs, wedges of fresh ripe Jersey tomatoes (the smaller 'coctail-sized' or large cherry tomatoes cut in half work well too), and as a topping on Insalata Caprese (Tomato, Mozzarella and Basil).

We also use it as an alternative to seafood coctail sauce with shrimp coctail, and on fresh-shucked clams on the halfshell.  

anna wrote at 2011-05-19 00:02:17
Bagniet is the spelling that I used in my family for this pesto of parsley garlic anchovy and olive oil. Some add vinegar but my family never did.

Spaniard wrote at 2011-10-17 20:44:27
seems we all have a different version.  First off we never blended the anchovies and only used anchovies packed in salt.  Soak them to remove salt, remove bone and filet.  Lay on paper towel to dry and set aside.  In cuisinart mix the garlic, and fresh flat leaf parsley.  No vinegar in mine, but I guess to each his own.  I would then layer the anchovies in large mason glass jar top with parsley garlic mix and pour in VERY good extra virgin oil.  Add next layer in opposite direction and continue until all are used.  Let set for at least 3 days.  I use on crostini, salads, pizza, steak, use it to make my salad dressing, etc.. No fishy extra salty taste like you get with store bought packed in salt type.  

Guido wrote at 2013-08-17 00:25:46
My grandmother came to this country from Florence italy, and yes my birth name is Guido, it is spelled bunyet and my recipe is slightly different , it 2 whole bunches of Parsley, 3 whole bunches of garlic, at least a 1/2 cup of olive oil, and 1 or 2 cans of anchovies including oil in the can, blend until smooth, you can freeze or store in the fridge, just cover the top with olive oil before either, makes the best deviled eggs ON THE PLANET!!!!!!!!!!!!

Italian Cuisine

All Answers

Answers by Expert:

Ask Experts


Davide Giovanni Papa


For professional chefs and home cooks-questions relating to the Authentic Classical recipes of Italy;No desserts questions at this stage:No homestyle cookery questions:Italian classical cuisine is on the verge of vanishing;I would like to establish a Classical International Recipe base so that no matter where you eat,the right recipe is served."Mums" cooking is fine..but I get angry when a classical recipe is implied which it`s not. Being italian does not automatically make you a good Italian chef..on the contrary it only means that the food you have been served has been done so by a person of Italian origins-Classical Italian recipes are clealy defined by history as well as research-and by the entity known by Academy of Italian cookery Rome-anything else is unacceptable. The French have converted from regional recipes to an established uniform protocol for hundreds of`s time the Italian cuisine did the same-and applaud the Italian government in establishing laws to protect such recipes from any further corruption.Customer have the right to know exactly what they`re eating...Regards Chef Davide:


Past/Present Clients
Senators,many other Chefs,Visiting Italian Consulate staff:Leading Business people:

©2016 All rights reserved.