Parsley-Flaxseed Pesto
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Body+Soul, April/May 2006
- Prep Time 20 minutes
- Total Time 20 minutes
- Yield Pesto serves 12; pasta serves 6
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Ingredients
- 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)
Directions
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Preheat the oven to 375 degrees. Toast walnuts until they are crisp and fragrant, about 7 minutes.
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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.
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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.
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.
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.
How much olive oil? It's not listed in the list of ingredients.