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 untoasted walnuts (a common substitute for pine nuts in parsley pesto recipes). Since we were already using the food processor to bring the sauce together, we saved ourselves some work and used it to process the cheese. We processed the base of parsley, untoasted walnuts, briny capers, and garlic with plenty of oil and salt until it was smooth, and then we added that to the bowl of cheese and stirred everything together; the processed Parmesan provided concentrated pops of flavor. To balance the pesto, we added a few spoonfuls of lemon juice for brightness along with a dash of red pepper flakes and anchovies for depth of flavor. The resulting vibrant green pesto radiates with parsley's grassy, peppery notes.

Before You Begin

Use a good-quality, relatively mild extra-virgin olive oil for the best results. You will need about two bunches of parsley to yield 3 ounces of parsley leaves. It's OK to use the tender, thin stems at the base of the parsley sprigs. This recipe yields enough to sauce 1 pound of pasta (see our recipe for Linguine with Pesto di Prezzemolo). This pesto is also good on crostini, in sandwiches, on fish, stirred into soup, or as a dip with crudités.

Instructions

Process Parmesan in food processor until finely ground, about 30 seconds; transfer to medium bowl. Process parsley; oil; walnuts; capers; lemon juice; garlic; anchovies, if using; pepper flakes; salt; and pepper until smooth, about 1 minute, scraping down sides of bowl as needed. Transfer pesto to bowl with Parmesan and stir to combine. Season with salt and pepper to taste. Serve.

To Make Ahead: Place pesto in sealable 1-pint container and cover with additional 1 tablespoon extra-virgin olive oil. Cover and refrigerate for up to 2 days or freeze for up to 1 month.