Anchovy Paste

Makes 1/4 cup.

Ingredients

• one 2 ounce can of oil packed anchovies
• 1 tablespoon extra virgin olive oil
• 1 1/2 teaspoons grated lemon rind (zest)

Preparation

1. Gently rinse the anchovies in water, pat dry, and place them in a blender or food processor.
2. Add the oil and lemon zest, and puree for 30 seconds, or until smooth.
3. Scrape down the side and puree it for another 5 seconds. If the puree is too chunky, add a bit more oil and puree again.
4. Use immediately or store in an airtight covered container in the refrigerator for up to 1 week.

Notes: Try mixing this paste with some butter (to taste), and serve it over a grilled steak.