Finely chop the herbs, peel and finely chop the garlic, grate the parmesan and tear off the lemon peel with a zest zipper. Finely chop the anchovies, sun-dried tomatoes and olives.
Now stir everything into the softened butter with a mixer / hand mixer, add the tomato paste, the olive oil and the pepper or the chilli flakes and stir well.
Pour into a bowl and refrigerate or use directly.
Can be kept in the refrigerator for up to two weeks.
Umami is another sense of taste that cannot be clearly classified as sweet, sour, salty or bitter. It is described as hearty, meaty, savory or delicious.
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