Flaxseed & Walnut Pesto

Name: Flaxseed & Walnut Pesto
Prep time: 15

4 out of 5 stars (based on 9 reviews)

15 min prep

4 servings

Carrot Icon for Number of Ingredients Size

6 ingredients

This great pesto sauce was created for a Cook for Your Life class taught by Chef Melanie Underwood. While pesto is usually made with pine nuts, this pesto offers a clever, delicious way to add...

2 tablespoons walnuts, toasted
2 tablespoons flaxseeds
2 cups packed basil or flat leaf (Italian) parsley leaves
1 to 2 garlic cloves
3 tablespoons Parmesan cheese, freshly grated
2 to 4 tablespoons water

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Nutrition Facts

Calories

91 cals

Fat

7 g

Saturated Fat

2 g

Polyunsaturated Fat

3 g

Monounsaturated Fat

1 g

Carbohydrates

5 g

Sugar

1 g

Fiber

3 g

Protein

5 g

Sodium

115 mg

Directions

In a food processor, combine the walnuts and flaxseeds, process until ground, about 1-2 minutes.
Add basil or parsley, garlic, Parmesan, and 2 tablespoons water. Puree until smooth and thick, adding more water, a little at a time, if necessary.

Chef Tips

Store in an airtight container for up to 1 week in a refrigerator or up to 1 month in a freezer. Bring pesto to room temperature before serving; do not heat.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society

Flaxseed & Walnut Pesto