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Parsley-Walnut Pesto

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

  1. 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.

The cookbook cover with a blue background and fine typeface.
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.
TagsSauceParsleyHerbs & SpicesWalnutNutAnchovyFishSeafoodDairy FreeGluten Free5 Ingredients or FewerNo-CookFood ProcessorCookbooks
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