Parsley Pesto Recipe Martha Stewart

ParsleyFlaxseed Pesto Recipe Martha Stewart

WEBMay 16, 2017 · Preheat the oven to 375 degrees. Toast walnuts until they are crisp and fragrant, about 7 minutes. In a food processor combine …

1. Preheat the oven to 375 degrees. Toast walnuts until they are crisp and fragrant, about 7 minutes.
2. 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.
3. 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.

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Paleo Parsley Pesto (Low Carb/Glutenfree/Dairyfree)

WEBApr 7, 2016 · Peel the garlic cloves and cut the stems off the parsley. Put the garlic, parsley, salt, pepper, and nuts into a food processor. The trick …

1. Peel the garlic cloves and cut the stems off the parsley.
2. Put the garlic, parsley, salt, pepper, and nuts into a food processor.
3. The trick to getting a creamy pesto sauce is to add the olive oil really slowly. I just drizzle a little at a time into the food processor hole while the machine is on. It sort of whips the oil and makes a creamy dressing. Do this for 2 minutes.
4. When all of the oil is added, you can add the cheese if you are using it. Blend one more minute and you have delicious creamy pesto sauce.

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