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Under 30 Minutes

Parsley-Walnut Pesto


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.

  • Prep:
  • Total Time:
  • Servings: 4

Photography: Beatriz Da Costa

Source: Martha Stewart Living, December 2005


  • 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


  1. 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.

Reviews Add a comment

  • nancycola
    1 NOV, 2013
    8 years later I still make this pesto regularly. One of my favorites. I use curly leaf parsley, not flat. It makes a difference.