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Flaxseed Pesto
Reprinted with permission from The Amazing Flax Cookbook by Jane
Reinhardt-Martin, RD, LD - available from the author's web site and Amazon

1 Tbsp. extra virgin olive oil
1 Tbsp. shredded Parmesan cheese
4 Tbsp. ground flaxseed
1 clove garlic
1 Tbsp. pine nuts
1/4 cup fresh basil leaves

Directions:
Place all ingredients except basil in blender, food processor, or small chopper/grinder.
Pureed until paste is formed.
Make sure you add basil last, or after you have made a paste to prevent discoloration.

Makes ~8 Tbsp.

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