Linguine with Pesto di Prezzemolo

Name: Linguine with Pesto di Prezzemolo
Yield: Serves 4 to 6
Cuisine: Italian
Ingredients: 2 ounces, Parmesan cheese, plus grated Parmesan for serving; 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); 1/2 teaspoon, red pepper flakes; 1/2 teaspoon, table salt, plus salt for cooking pasta; 1/4 teaspoon, pepper; 1 pound, linguine

7 comments

Appears in Cook's Country June/July 2022

Parsley steps into the spotlight in this deeply flavored pesto.

SERVES4 to 6

TIME40 minutes

WHY THIS RECIPE WORKS

Knowing that pesto makes the perfect sauce for a comforting pasta dinner, we developed our Pesto di Prezzemolo (Parsley Pesto) recipe to yield the exact amount needed to sauce a pound of pasta. For a sauce that would cling to the noodles ra...

This is a members' feature.