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Under 30 Minutes

Parsley-Flaxseed Pesto

The addition of flaxseed gives this pasta favorite a healthy boost. This pesto will keep for a week in the refrigerator or up to a month in the freezer. To serve, bring the pesto to room temperature (never heat pesto) and add a little water if necessary to get the right consistency. Read more about the benefits of flaxseed.

  • Prep:
  • Total Time:
  • Servings: 6
Parsley-Flaxseed Pesto

Photography: Rita Maas

Source: Body+Soul, April/May 2006


  • 1/4 cup walnuts
  • 3 tablespoons flaxseeds
  • 4 cups (3 ounces) packed flat-leaf parsley leaves
  • 2 cloves garlic
  • 1/3 cup grated Parmesan, plus more for serving
  • 3/4 teaspoon coarse salt, plus more for pasta water
  • 1/4 teaspoon ground pepper
  • 1 pound linguine
  • Grated Parmesan cheese (optional)


  1. Preheat the oven to 375 degrees. Toast walnuts until they are crisp and fragrant, about 7 minutes.

  2. In a food processor combine walnuts and flaxseeds and whirl until the seeds are crushed and somewhat ground, about 1 minute. Add the parsley, garlic, olive oil, Parmesan, 1/2 cup water, salt, and pepper. Puree until smooth and thick.

  3. In a large pot of boiling salted water, cook 1 pound of linguine according to package instructions. Reserve 3/4 cup pasta cooking water. Drain. Spoon half the pesto into the pasta pot, and add the cooked linguine and the reserved pasta cooking water; toss well to coat. Season with salt and serve with additional Parmesan if desired.

Reviews (3)

  • Keltie23 19 Sep, 2009

    The olive oil content is not listed because it varries every time you make pesto. You add as much as you want to get the consitency you desire.

  • ShoreDreamer 24 Jan, 2009

    I see the Olive Oil amount still hasn't been posted. Does anyone monitor these comments? I hope so, because the rest of this recipe sound delicious.

  • NANCYBALCERAK 20 Jan, 2009

    How much olive oil? It's not listed in the list of ingredients.

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