Parsley-walnut pesto
- 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
Instructions:
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.