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Prep Time
10 mins
Total Time
40 mins
1¼ cups


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
1 mL
2 tbsp
finely chopped fresh parsley
30 mL
2 tbsp
finely chopped fresh dill
30 mL


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.

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Nutritional Facts Per Serving

Nutrition Description:
Per serving (2 tbsp/30 mL)
3 g
1 g
30 mg
5 g
210 mg