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Pine Nuts, Anchovy, Parsley and Chilli Soup Topper

Recipe by Tobie Puttock

  • 1 tablespoon pine nuts
  • 1 tablespoon roughly chopped anchovies
  • Freshly chopped chilli (dependent of tolerance)
  • Handful of roughly chopped flat leaf parsley
  1. Put all of the ingredients into a dry pan.
  2. Cook over a low heat until the parsley and anchovy are dry and crunchy and the pine nuts are browned.

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