Parsley Anchovy Pesto

You can serve this fresh pesto on the roasted flatbread or stir some of it into the meatball soup.

2 cups fresh flat-leaf parsley, leaves only
1 clove garlic
4 fillets anchovy, rinsed
½ cup walnut halves, toasted
1 tsp. lemon peel, freshly grated
¾ cup + 2 Tbsp. olive oil
sea salt
black pepper, freshly cracked

Process parsley, garlic, anchovies, walnuts, and lemon zest in a food processor until finely chopped. With machine running, add oil in a slow, steady stream until combined.

Season with salt and pepper.

Makes 4 servings.