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.

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.

TagsSauce Parsley Herbs & Spices Walnut Nut Anchovy Fish Seafood Dairy Free Gluten Free 5 Ingredients or Fewer No-Cook Food Processor Cookbooks

Recipe notes

The Only Frittata Recipe You’ll Ever Need

Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.

Whole Lemon Bars

Using two entire lemons—pith, skin, and all—cranks up the citrus flavor in this classic dessert.

Golden Mushroom Soup With Orzo & a Pat of Butter

This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.