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

1. Process the parsley, garlic, anchovies, walnuts, and lemon zest in a food processor until finely chopped.
2. With the machine running, add the oil in a slow, steady stream until combined.
3. Season with salt and pepper.

parsley, garlic, anchovy, walnut halves, lemon zest, extravirgin olive oil, salt

Taken from www.epicurious.com/recipes/food/views/parsley-walnut-pesto-393286 (may not work)