Presto Pesto with Spinach, Walnuts, and Flaxseeds

[Guest guest]

Presto Pesto with Spinach, Walnuts, and Flaxseeds

 

1/4 cup walnuts,

baked for about 7 minutes in a 375 degree oven until lightly toasted

3

tablespoons flaxseeds

4 cups spinach leaves, packed (use can use frozen,

thawed, if fresh spinach is unavailable)

1 or 2 cloves garlic, depending on

how much you like it

1 tablespoon extra-virgin olive oil

1/3 cup

freshly-grated Parmesan

1/2 cup water

3/4 teaspoon coarse sea salt

1/4

teaspoon freshly-ground black pepper

 

Grind the walnuts and flaxseeds

together in a food processor for about 1 minute. Add spinach, garlic, olive oil,

Parmesan, water, salt, and pepper, processing until the mixture is smooth.

To

use, add the desired amount to cooked pasta, adding some of the reserved

pasta-cooking water if needed for consistency.

 

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