PARSLEY-WALNUT PESTO

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Parsley-Walnut Pesto image

You can serve this fresh pesto on our Radicchio Flat Bread with Whipped Ricotta or stir some of it into our Escarole and Meatball Soup.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 10m

Number Of Ingredients 7

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

Steps:

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

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