- Prep Time
- 10 mins
- Total Time
- 40 mins
- Serves
- 1¼ cups
Ingredients
- 1
- head garlic
- 1 tsp
- olive oil
- 5 mL
- 2 cans
- oil-packed sardines
- 106 g each
- 1/4 cup
- lemon juice
- 60 mL
- 2 tbsp
- capers, drained
- 30 mL
- 1/4 tsp
- red chili flakes
- 1 mL
- 1/4 tsp
- salt
- 1 mL
- 2 tbsp
- finely chopped fresh parsley
- 30 mL
- 2 tbsp
- finely chopped fresh dill
- 30 mL
Directions
Step 1
Preheat oven to 425°F (220°C). (A toaster oven can also be used for roasting the garlic.) Cut top off head of garlic to expose cloves and place on small piece of foil. Drizzle with olive oil; wrap foil to enclose garlic. Roast 25 min. until soft. Cool then squeeze out garlic cloves into food processor. Discard garlic skins.
Step 2
Add sardines (including oil in tin), lemon juice, capers, red chili flakes and salt to food processor. Process into a coarse paste; scraping down sides as needed. Add parsley and dill; pulse until combined.
Tip
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Nutrition Facts
- Nutrition Description:
- Per serving (2 tbsp/30 mL)
- Calories:
- 50
- Fat:
- 3 g
- Carbs:
- 1 g
- Cholesterol:
- 30 mg
- Protein:
- 5 g
- Sodium:
- 210 mg
