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Parsley-Flaxseed Pesto

Recipe photo courtesy of Rita Maas

The addition of flaxseed gives this pasta favorite a healthy boost. Read more about the benefits of flaxseed.

Source: Body+Soul, April/May 2006
Total Time Prep Servings

Ingredients

Directions

Cook's Notes

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.

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Reviews

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How would you rate this recipe?
  • 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.
    Reply
  • 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.
    Reply
  • NANCYBALCERAK
    20 JAN, 2009
    How much olive oil? It's not listed in the list of ingredients.
    Reply

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