Toasting the flax seeds and walnuts before combining with the rest of the ingredients brings out their rich, nutty flavor while taming any hint of bitterness. This parsley-based pesto is a fun change of pace from the more typical basil-and-pine-nut pesto. Go ahead and throw in some of the parsley stems along with the leaves in this recipe—they add the same fresh taste and are processed until smooth. Serve with steak, chicken, or fish, or stir into a pot of steamed mussels and sop up the leftovers with some crusty bread.
1/3 cup toasted chopped walnuts
2 tablespoons toasted flaxseeds
2 garlic cloves
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
4 cups fresh flat-leaf parsley leaves
1/3 cup grated Parmesan cheese
2 teaspoons lemon zest
2 tablespoons fresh lemon juice
1/4 cup olive oil
6 tablespoons water
Calcium 5% DV
Potassium 4% DV
How to Make It
Process toasted chopped walnuts, toasted flaxseeds, garlic cloves, kosher salt, and black pepper in a food processor 1 minute. Add fresh flat-leaf parsley leaves, grated Parmesan cheese, lemon zest, and fresh lemon juice; process until smooth. With processor running, gradually add olive oil and water; process until combined.
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