Herbed Anchovy Butter
Why Anchovies Deserve a Place at the Table
Anchovies Can be Delicious Too:
Anchovies often get a bad rap, but in Italy, especially Pulgia, they’re very common. Their salty, umami packed flavour isn’t meant to be hidden, but celebrated. When used the right way, they don’t overpower a dish; they deepen it adding a richness that makes everything taste more complex satisfying.
Magic of Herbed Anchovy Butter
This herbed anchovy butter is my little Italian inspired trick for elevating everyday meals. It’s creamy, savoury, and bursting with flavour. The anchovies bring saltiness and depth. while the fresh herbs cut through with brightness. Together, they create a spread that feels indulgent yet balanced, a secret weapon you’ll want to keep in your fridge at all times. It is the kind of ingredient that can your meals a bit tastier while using ingredients you might not think would go good together.
A Taste of Italy at Home
What I love most about this recipe is how it captures the heart of Italian cooking: taking humble ingredients and making them shine. Every time I make it, I’m reminded of my trips to Puglia and the delicious foods that uses anchovies. With just a few pantry staples and fresh herbs, you can bring a little piece of Italy into your own kitchen and surprise guests with an unexpected flavour combination.
Ways To Use It:
The beauty of this butter is its versatility. A few ways to use it are
Spread on crusty bread - the warmth of the bread melts the butter slightly, making it pure heaven
Melted over grilled vegetables - it turns something simple like charred zucchini or eggplant into a dish worth savouring
Tossed through hot pasta - instant flavour boost!
With Seafood - spoon a little over freshly cooking fish or prawns for a luxurious finish
Herbed Anchovy Butter
Makes about 1 Cup
Prep Time: 10 minutes
Cook Time: 0 minutes
Ingredients:
250g unsalted butter, softened
6 anchovy fillets (in oil), finely chopped
2 garlic cloves, minced
2 tbsp fresh flat-leaf parsley, finely chopped
Zest of 1 lemon
Pinch of salt (optional, taste first, as anchovies are salty)
Method:
1. Add anchovies, garlic, parsley, lemon zest, and softened butter to a blender or small food processor
2. Belnd until completely smooth, scraping down the sides as needed
3. Taste and add a small pinch of salt if needed
4. Transfer to a jar or roll into a log using baking paper
5. Refrigerate for at least 1 hour to firm up, or freeze for up to 3 months
NOTES:
Anchovy Lovers: Add an extra fillet or two for a stronger punch
Garlic: Roast it first if you want a softer sweeter flavour
Make Ahead: Perfect to keep in the freezer, slice off as needed