This low carb Anchoïade packs a real flavor punch! An easy lunch for one made from anchovies, garlic, and olive oil.
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Anchoïade is a traditional Provençal recipe consisting of anchovies, garlic, and olive oil. There are many varieties around, some with capers, lemon juice, parsley, or even tomato. In truth, most of these variations are all low carb – I haven't changed the recipe very wildly to make it compatible with our way of eating. But if you're looking for an easy lunch for one that is super low in carbs, then you should try it. It's also VERY easy to increase quantities if you need to make more.
Oh and I should add, it really isn't for the faint-hearted. It is VERY fishy – but think of all the health benefits from the anchovies: omega-3 fatty acids, calcium, iron, magnesium, phosphorus, potassium, zinc, thiamin, riboflavin, niacin, selenium, folate, vitamin C, vitamin B12, vitamin B6, vitamin A, vitamin E and vitamin K! Note: because canned anchovies are used in this recipe, it does also contain a high level of sodium.
Drain a whole 2oz can of anchovies and pat the fish dry with paper towels. Add them to a small food processor (I use the blade attachment on my stick blender) together with garlic paste. You could, of course, use fresh garlic cloves, but as you may have noticed I often use the paste instead because of its convenience and how it blends with other flavors.
Blend the two together until thoroughly mashed up. Add olive oil, white wine vinegar (or lemon juice, if you prefer), a few leaves of fresh flat leaf parsley, and black pepper. Blend until a paste has formed.
Low Carb Anchoïade
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- 2 oz (55g) can anchovy fillets
- 1 tsp garlic paste
- 1 tbs oil
- 1 tsp white wine vinegar
- 4-5 large flat leaf parsley leaves
- Black pepper
- Drain the anchovies, and pat dry with paper towels.
- Add to a small food processor with the garlic paste. Blend until smooth.
- Add the remaining ingredients and pulse until a paste has formed.
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