Parsley-Walnut Pesto

Name: Parsley-Walnut Pesto
Yield: serves 4
Ingredients: 1 bunch fresh flat-leaf parsley, leaves only (about 2 1/2 cups); 1 garlic clove; 4 anchovy fillets, rinsed; 1/2 cup walnut halves, toasted; 1 teaspoon finely grated lemon zest; 3/4 cup plus 2 tablespoons extra-virgin olive oil; Coarse salt and freshly ground pepper

January 26, 2012

Recipe information

Yield
serves 4

Ingredients

1 bunch fresh flat-leaf parsley, leaves only (about 2 1/2 cups)

1 garlic clove

4 anchovy fillets, rinsed

1/2 cup walnut halves, toasted

1 teaspoon finely grated lemon zest

3/4 cup plus 2 tablespoons extra-virgin olive oil

Coarse salt and freshly ground pepper

Preparation

Process the parsley, garlic, anchovies, walnuts, and lemon zest in a food processor until finely chopped. With the machine running, add the oil in a slow, steady stream until combined. Season with salt and pepper.

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Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.