Recipe information
Yield
serves 4
Ingredients
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
Preparation
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.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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