Best 3 Parsley Flaxseed Pesto Recipes
In today's fast-paced world, convenience often trumps health when it comes to meal choices. However, it is possible to enjoy both convenience and health with the help of quick and easy recipes that are packed with nutritious ingredients. One such recipe is parsley flaxseed pesto. This versatile sauce can be used as a spread, dip, or dressing, and it's made with simple, wholesome ingredients that offer a range of health benefits.
Parsley flaxseed pesto is a vibrant and flavorful sauce that combines the freshness of parsley with the nutty flavor of flaxseeds. It's also incredibly easy to make, requiring just a few minutes of preparation. This recipe uses fresh parsley, flaxseeds, garlic, olive oil, lemon juice, and Parmesan cheese. The result is a creamy, tangy, and aromatic sauce that can be used to elevate a variety of dishes.
In addition to the parsley flaxseed pesto recipe, this article also includes a recipe for a more traditional basil pesto, as well as a recipe for a vegan pesto made with sunflower seeds. Each of these recipes offers a unique flavor profile and can be used in various ways. Whether you're looking for a quick and easy weeknight meal or a healthy and delicious addition to your next party spread, these pesto recipes have got you covered.
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.
PARSLEY PESTO
Provided by Food Network
Time 5m
Yield about 2 1/2 cups
Number Of Ingredients 7
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 PESTO
A twist on the typical basil recipe, this pesto combines flat-leaf parsley and some mint. It's marvelous on sandwiches and pizza and, if you thin it out with a little pasta water, it's a great addition to spaghetti. Shower the dressed bowl with Parmesan and serve.
Provided by Martha Rose Shulman
Categories brunch, dinner, lunch, condiments, dips and spreads, sandwiches
Time 5m
Yield About 1/2 cup / 5 ounces/ 150 g
Number Of Ingredients 7
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.
Nutrition Facts : @context http, Calories 1024, UnsaturatedFat 68 grams, Carbohydrate 13 grams, Fat 95 grams, Fiber 4 grams, Protein 35 grams, SaturatedFat 24 grams, Sodium 1242 milligrams, Sugar 2 grams
Tips:
- Choose fresh, vibrant parsley: The quality of your parsley will greatly impact the flavor of your pesto. Look for bunches with bright green, crisp leaves and avoid any that are wilted or yellowing.
- Use a food processor or high-powered blender: This will help you achieve a smooth and creamy pesto. If you don't have either of these appliances, you can also chop the ingredients by hand, but it will take a bit more time and effort.
- Don't overprocess the pesto: You want to retain some texture in your pesto, so avoid processing it for too long. A few pulses in the food processor or blender should be enough.
- Taste the pesto and adjust the seasonings as needed: Everyone's taste buds are different, so feel free to adjust the amount of garlic, lemon juice, salt, and pepper to your liking.
- Use the pesto immediately or store it for later: Pesto can be stored in an airtight container in the refrigerator for up to 5 days. You can also freeze it for up to 3 months. When you're ready to use it, thaw it in the refrigerator overnight or at room temperature for several hours.
Conclusion:
Parsley flaxseed pesto is a delicious and versatile condiment that can be used in a variety of dishes. It's a great way to add flavor and nutrition to your meals. Whether you're using it as a sauce for pasta, a spread for sandwiches, or a dip for vegetables, this pesto is sure to please. So next time you're looking for a quick and easy way to add some flavor to your food, give parsley flaxseed pesto a try. You won't be disappointed!
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