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Melanie’s Flaxseed & Walnut Pesto

Name: Melanie's Flaxseed & Walnut Pesto
Prep time: 15

(8 votes, average: 3.88 out of 5)

15 min prep

1 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...

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

364 cals

Fat

26 g

Saturated Fat

6 g

Polyunsaturated Fat

13 g

Monounsaturated Fat

5 g

Carbohydrates

18 g

Sugar

2 g

Fiber

11 g

Protein

20 g

Sodium

460 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, videos, and more content are reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, 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.