swanlogo2.jpg (2420 bytes)Flaxseed Pesto


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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 or darkening of the basil.

Makes ~8 Tbsp.

Use to:

  • increase flavor of any pasta dish, lentil or vegetable soup
  • as a base on pizza dough
  • on baked potatoes instead of butter.

Be creative and see how many ways you can find to increase your flaxseed intake this way!

 

   

 


In my book, I have included the names of several dozen cookbooks which feature recipes that are compatible with (or that can be modified to fit) the ultra-healthy diet I follow, including some resources which are free.

I am also collecting recipes to include in a future edition of my book as well as to be featured on "Menus and recipes".   I have asked readers to send me any recipes that they have found to be great-tasting and easy to prepare, and that emphasize the nutritional guidelines which are outlined in my book.  I will also consider taking people's favorite "normal" recipes and posting versions which are modified for maximal cancer prevention.

If you have a recipe you wish to submit for possible inclusion in either my book or on this web page, please send it to me.  If the recipe is from a cookbook or other printed source, please include the name, author, and publisher of the source so that I can ask for permission to reprint the recipe.  If it is a recipe you created, or a family favorite, please indicate that, also.

Mail recipes to me at:

Contact Information:
Phone/Fax: 734/996-9260

P.O. Box 130221, Ann Arbor, MI  48113

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