Parsley Flaxseed Pesto Recipes

PESTO WITH BASIL AND PARSLEY

Steps:

• Using a pestle and mortar, combine the basil and the parsley and crush until a paste starts to form. Add the rest of the ingredients and continue to crush until a creamy paste has formed.
• Serve with pasta or bread.

SUPER KALE PESTO

Steps:

• Make the pesto: In a food processor, add the peeled garlic cloves and process until the garlic is minced. Add the kale, hemp seeds, lemon juice, salt and pepper. Turn on the food processor and drizzle in the oil. Process until the pesto reaches your desired consistency, stopping to scrape down the sides as necessary. Taste and add more lemon, salt or pepper if necessary. (You can thin out the pesto with more oil, but if you're serving with pasta, keep in mind that you can also thin it out with reserved pasta cooking water.)
• Cook the pasta (optional): Bring a large pot of salted water to boil. Add the pasta and cook until al dente, according to package directions. Reserve one cup cooking liquid before draining the pasta. Let the pasta and pasta water cool for a minute to make sure the high heat doesn't damage the flax oil pesto.
• If you intend to have leftovers, transfer the amount of pasta you think you'll be eating immediately to a serving bowl and mix in pesto with splashes of cooking water. Otherwise, you can mix the pasta and pesto together in your cooking pot, adding splashes of cooking water as necessary. Keep in mind that you have diluted the flavor a bit with the cooking water, so taste and add more lemon, salt or a drizzle of olive oil as necessary.

PARSLEY-FLAXSEED PESTO

Steps:

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

PARSLEY PESTO

Steps:

• Turn on a food processor fitted with the steel blade and drop in the garlic. When it is chopped and adhering to the sides of the bowl stop the machine and scrape down the bowl. Alternatively, mash with a generous pinch of salt in a mortar and pestle. Add the parsley and mint to the food processor (or to the mortar and pestle) and process until finely chopped or grind to a paste. With the machine running slowly add the olive oil and process until the mixture is smooth (or slowly work into the mixture using a mortar and pestle). Stop the machine, scrape down the sides of the bowl and add the cheese. Pulse to combine.

PARSLEY PESTO RECIPE

Steps:

• Combine parsley, walnuts, parmesan cheese, garlic, olive oil, berbere blend, salt, and pepper in a food processor; process until completely combined.
• Taste for seasonings and adjust accordingly.
• Use it on pizzas, sandwiches, pasta, bread, etc...

PARSLEY PEPITA PESTO

Steps:

• Toast seeds in a heavy skillet over medium heat, stirring frequently, until golden in spots and puffed, about 4 minutes.
• Mince and mash garlic to a paste with 1/2 teaspoon salt, then transfer to a food processor. Add parsley and 1/4 teaspoon pepper and pulse until chopped. Add cheese and seeds and process until seeds are finely chopped. With motor running, add oil in a slow stream through feed tube.

PARSLEY PESTO

Steps:

• In a food processor place the garlic, parsley, pinch salt, walnuts, and cheese. Process until they form a paste. Gradually blend in olive oil, taste adjust your seasoning if necessary. Great with pasta, poultry, vegetables and rice.

PARSLEY-FLAXSEED PESTO PASTA

Steps:

• Bring a large pot of water to a boil; add salt. Cook linguine until al dente according to package instructions; drain, and reserve 3/4 cup cooking water. Return linguine to pot, and add pesto and reserved cooking water; toss well to coat. Season with salt. Serve with Parmesan, if desired.