Pesto di Prezzemolo (Parsley Pesto)

Name: Pesto di Prezzemolo (Parsley Pesto)
Yield: Serves 4 to 6 (Makes about 1¾ cups)
Cuisine: Europe, Italian
Ingredients: 2 ounces, Parmesan cheese; 3 ounces, fresh parsley leaves (about 5 cups); 1 cup, extra-virgin olive oil; 1 cup, walnuts; 2 tablespoons, capers, rinsed; 2 tablespoons, lemon juice; 2 , garlic cloves, peeled; 2 , anchovy fillets, rinsed (optional); ½ teaspoon, red pepper flakes; ½ teaspoon, table salt; ¼ teaspoon, pepper

Side Dishes
Europe
Italian
Fruits & Vegetables
Eggs & Dairy
Vegetables
Cheese
Quick
Condiments

By Amanda Luchtel ･ Appears in Cook's Country June/July 2022

Parsley steps into the spotlight in this deeply flavored pesto.

SERVES 4 to 6 (Makes about 1¾ cups)

TIME 15 minutes

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