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Gallery Parsley-Flaxseed Pesto Credit: Rita Maas Recipe Summary prep: 20 mins total: 20 mins Servings: 6
Ingredients Ingredient Checklist 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)
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.
Gallery Parsley-Flaxseed Pesto Credit: Rita Maas
Recipe Summary prep: 20 mins total: 20 mins Servings: 6
Gallery
Parsley-Flaxseed Pesto Credit: Rita Maas
Parsley-Flaxseed Pesto
Credit: Rita Maas
Parsley-Flaxseed Pesto
Recipe Summary prep: 20 mins total: 20 mins Servings: 6
Recipe Summary
prep: 20 mins total: 20 mins
Servings: 6
prep: 20 mins
total: 20 mins
prep:
20 mins
total:
Servings: 6
6
Ingredients
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
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.
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.
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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Most Helpful Most Positive Least Positive Newest
