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

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Appears in Cook's Country June/July 2022

Parsley steps into the spotlight in this deeply flavored pesto.

SERVES4 to 6 (Makes about 1¾ cups)

TIME15 minutes

WHY THIS RECIPE WORKS

In Liguria, where pesto alla genovese (basil pesto) was born, many cooks switch to fresh parsley for pesto when the basil growing season is waning. This recipe features handfuls of fresh Italian parsley paired with subtle and creamy untoast...

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