Pesto di Prezzemolo (Parsley Pesto)

serves 4

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

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.

Storing

Place pesto in sealable 1-pint container and cover with additional 1 tablespoon extra-virgin olive oil.

LINGUINE WITH PESTO DI PREZZEMOLO

1 pound linguine Table salt for cooking pasta
1 recipe Pesto di Prezzemolo (Parsley Pesto)
Grated Parmesan cheese

Bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve ¾ cup cooking water, then drain pasta and transfer to large bowl. Add pesto and ½ cup reserved cooking water to pasta and toss to combine. Season with salt to taste. Adjust consistency with remaining reserved cooking water as needed. Serve immediately, passing Parmesan separately.