Recipe

Acciughe sotto pesto with a Twist

Mediterranean Delight: Savory Anchovies in a Flavorful Pesto Marinade

4.3 out of 5

Indulge in the rich flavors of Italian cuisine with this delightful recipe for Acciughe sotto pesto. This traditional dish features succulent anchovies marinated in a vibrant pesto sauce, creating a burst of Mediterranean flavors.

Snack› Acciughe sotto pesto

European cuisine› Mediterranean cuisine› Italian cuisine

Preparation time

15 minutes

Cooking time

N/A (Marinating time: 2 hours)

Total time

2 hours and 15 minutes

Yields

4 servings

Preparation difficulty

Easy

Suitable for

Mediterranean diet, Pescatarian, Gluten-free, Low carb, Keto-friendly

Allergens

Fish (anchovies), Dairy (Parmesan cheese), Nuts (pine nuts)

Not suitable for

Vegan, Vegetarian, Dairy-free, Nut-free, Egg-free

Ingredients

1 pound (450g) fresh anchovies, cleaned and deboned 1 pound (450g) fresh anchovies, cleaned and deboned
1 cup (240ml) extra virgin olive oil 1 cup (240ml) extra virgin olive oil
2 cloves of garlic, minced 2 cloves of garlic, minced
1 cup (30g) fresh basil leaves 1 cup (30g) fresh basil leaves
1/4 cup (25g) pine nuts 1/4 cup (25g) pine nuts
1/4 cup (25g) grated Parmesan cheese 1/4 cup (25g) grated Parmesan cheese
Zest of 1 lemon Zest of 1 lemon
Salt and pepper to taste Salt and pepper to taste

Nutrition

Calories: 320 kcal / 1340 KJ
Fat: 28g (Saturated Fat: 4g)
Carbohydrates: 3g (Sugars: 0g)
Protein: 15g
Fiber: 1g
Salt: 0.8g

Preparation

1.
In a food processor, combine the garlic, basil leaves, pine nuts, Parmesan cheese, lemon zest, salt, and pepper. Pulse until the ingredients are well combined.
2.
With the food processor running, slowly drizzle in the olive oil until a smooth pesto sauce is formed.
3.
Place the cleaned and deboned anchovies in a shallow dish and pour the pesto sauce over them, ensuring they are fully coated.
4.
Cover the dish and refrigerate for at least 2 hours, allowing the flavors to meld together.
5.
Serve the Acciughe sotto pesto with crusty bread or crackers as an appetizer or antipasto.

Treat your ingredients with care...

Anchovies — Ensure that the anchovies are fresh and properly cleaned and deboned before marinating them in the pesto sauce. This will enhance the texture and taste of the dish.

Tips & Tricks

For a spicier twist, add a pinch of red pepper flakes to the pesto sauce.
If you prefer a milder flavor, reduce the amount of garlic in the pesto sauce.
Serve the Acciughe sotto pesto with a squeeze of fresh lemon juice for an extra burst of citrusy flavor.
If fresh anchovies are not available, you can use high-quality canned anchovies as a substitute.
Experiment with different herbs in the pesto sauce, such as parsley or cilantro, to add your own unique touch.

Serving advice

Serve the Acciughe sotto pesto on a platter, garnished with fresh basil leaves and lemon wedges. Accompany it with crusty bread or crackers to spread the marinated anchovies on.

Presentation advice

Arrange the marinated anchovies neatly on the platter, drizzling some of the pesto sauce over them for an enticing presentation. Sprinkle a few pine nuts and lemon zest on top for an added visual appeal.