For the Walnut-Flaxseed Pesto
2 tablespoons walnuts, toasted
2 tablespoons flaxseeds
2 cups packed fresh basil or Italian parsley leaves
1 to 2 garlic cloves, peeled
½ lemon, zest and juice
3 tablespoons freshly grated Parmesan cheese
2 to 4 tablespoons water
2 (6-ounce) pieces of salmon with skin
2 tablespoons olive oil
Salt and pepper
Calories
662 cals
Fat
50 g
Saturated Fat
11 g
Polyunsaturated Fat
15 g
Monounsaturated Fat
19 g
Carbohydrates
11 g
Sugar
2 g
Fiber
6 g
Protein
45 g
Sodium
733 mg
Store the pesto in an airtight container and refrigerated for up to 1 week, or frozen for up to a month. For easy portioning and thawing, freeze your stored pesto in ice cube trays, which are perfect for using in soups and salads.
For a creamier pesto, blend all ingredients as outlined in this recipe, but replace Parmesan and water with equal amounts of Greek yogurt.