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

Rating: 3 stars

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.

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Beatriz Da Costa

Recipe Summary

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

Anonymous

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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Recipe Summary

Ingredients

Directions

Reviews (1)

All Reviews for Parsley-Walnut Pesto

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Parsley-Walnut Pesto

Gallery

Recipe Summary

Ingredients

Directions

Reviews (1)

All Reviews for Parsley-Walnut Pesto