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
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.