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

　　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.Buy the full book from Amazon.