So quick, so easy, and–in this case–so wonderfully good for you, pesto helps you make supper in a flash. You can put it on your favorite pasta or pizza. It gives extra pizzazz to rice, quinoa, or potatoes. It transforms bruschetta into a super-simple but very tasty appetizer. And this particular pesto delivers a nutritional bonanza with lutein-packed spinach and oh-so-important omega-3 oils from flaxseeds and walnuts.
All this, and it tastes delicious, too. Read the recipe for this Florentine-style pesto for all your cooking needs, here.
1/4 cup walnuts, baked for about 7 minutes in a 375F oven until lightly toasted
3 tablespoons flaxseeds
4 cups spinach leaves, packed (use can use frozen, thawed, if fresh spinach is unavailable)
1 or 2 cloves garlic, depending on how much you like it
1 tablespoon extra-virgin olive oil
1/3 cup freshly-grated Parmesan
1/2 cup water
3/4 teaspoon coarse sea salt
1/4 teaspoon freshly-ground black pepper
1. Grind the walnuts and flaxseeds together in a food processor for about 1 minute. Add spinach, garlic, olive oil, Parmesan, water, salt, and pepper, processing until the mixture is smooth.
2. To use, add the desired amount to cooked pasta, adding some of the reserved pasta-cooking water if needed for consistency.