Parsley-Walnut Pesto

Name: Parsley-Walnut Pesto
Prep time: 10 min
Total time: 10 min
Ingredients: 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

9 Ratings
1 Review

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.

Martha Stewart Living, December 2005

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Credit: Beatriz Da Costa

Recipe Summary test

prep:

10 mins

total:

10 mins

Servings:

Ingredients

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

Directions

Step 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.

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Reviews (1)

9 Ratings

5 star values: 2
4 star values: 0
3 star values: 3
2 star values: 4
1 star values: 0

Martha Stewart Member

11/01/2013

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

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Parsley-Walnut Pesto

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Parsley-Walnut Pesto

Gallery

Recipe Summary test

Ingredients

Directions

Reviews (1)

All Reviews for Parsley-Walnut Pesto