Parsley Flaxseed Pesto Pasta Recipes

PARSLEY-FLAXSEED PESTO

Parsley-Flaxseed Pesto image

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

Provided by Martha Stewart

Time 20m

Number Of Ingredients 9

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)

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.

Nutrition Facts : Calories 332 g, Fat 5 g, Protein 12 g

PARSLEY PESTO

Parsley Pesto image

Provided by Food Network

Time 5m

Yield about 2 1/2 cups

Number Of Ingredients 7

Ingredients

2 cloves garlic
2 cups packed, stemmed Italian parsley
Course salt
1/4 cup walnuts
1/2 cup freshly grated Parmesan cheese, or to taste
2/3 cup olive oil
Salt and pepper

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

Parsley-Flaxseed Pesto image

How to make Parsley-Flaxseed Pesto

Provided by @MakeItYours

Number Of Ingredients 9

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)

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.

OLIVE AND PARSLEY PESTO

Olive and Parsley Pesto image

Yummy on everything.

Provided by Rosemary Branson

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes

Time 10m

Yield 8

Number Of Ingredients 6

Ingredients

1 cup pitted olives
1 cup fresh parsley
⅓ cup walnuts
¼ cup olive oil
2 tablespoons grated Parmesan cheese
1 clove garlic

Steps:

Blend olives, parsley, walnuts, olive oil, Parmesan cheese, and garlic in a food processor until evenly mixed.

Nutrition Facts : Calories 122.6 calories, Carbohydrate 2.4 g, Cholesterol 1.1 mg, Fat 12.5 g, Fiber 1.2 g, Protein 1.6 g, SaturatedFat 1.7 g, Sodium 178.6 mg, Sugar 0.2 g

PARSLEY-FLAXSEED PESTO PASTA

Parsley-Flaxseed Pesto Pasta image

Provided by Martha Stewart

Categories Food & Cooking Dinner Recipes

Number Of Ingredients 4

Ingredients

Coarse salt
1 pound linguine
1/2 Parsley-Flaxseed Pesto
Freshly grated Parmesan cheese

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.

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