AMAZING Anchovy & Roasted Garlic Green Sauce
Prep time
Cook time
Total time
This recipe is 100% AIP friendly
Recipe type: Sides & Sauces
Serves: 1½ cups
  • 1 large head of garlic
  • ⅔ cup extra virgin olive oil + extra for drizzling on your garlic (EVOO)
  • Salt
  • ½ cup coconut milk
  • 1 tin of anchovies in olive oil (approximately 12 - 15 fillets)
  • 2 bunches flat leaf parsley (approximately 150g)
  • Juice of half a lemon
  1. Heat your oven to 200°C/390°F. Cut the top centimetre off your heads of garlic to expose the cloves inside. Pop the garlic into a small baking dish. Drizzle with olive oil and sprinkle with salt. Toss gently to coat. With garlic heads cut side up, cover tightly with foil. Bake until your garlic skins are golden brown and the cloves are lovely and tender, about 45 minutes. Allow to cool a little. Squeeze the garlic cloves from skins.
  2. Pop squeezed garlic cloves, EVOO, coconut milk, anchovies and parsley into your food processor. Pulse until smooth.
  3. Add lemon juice one tablespoon at a time, pulsing to mix in, until it tastes just right.
  4. Try not to stand at your bench scooping up giant spoonfuls...
Any leftover sauce will keep in the fridge for up to 5 days
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