Linguine with Pesto di Prezzemolo | America's Test Kitchen

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