Use your browser's "print" button to print out this recipe in a 3 x 5 format.
Use your browser's "back" button to return

- Side One - Cut Out Below -
-----------------------------------------------------------------------------------------------------------------------------------

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

- Side Two- Cut Out Below -
-----------------------------------------------------------------------------------------------------------------------------------

Flaxseed Pesto (cont.)

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.