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
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.
All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.