Presto Pesto

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Presto Pesto with Spinach, Walnuts, and FlaxseedsBy the Care 2 Staff. 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. INGREDIENTS 1/4 cup walnuts, baked for about 7 minutes in a 375F oven until lightly toasted3 tablespoons flaxseeds4 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 it1 tablespoon extra-virgin olive oil1/3 cup freshly-grated

Parmesan1/2 cup water3/4 teaspoon coarse sea salt1/4 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. Helpful HintsThis pesto will keep up to a month in the freezer; simply thaw and use as usual, adding a little water if it has become too thick. (Some of us freeze our pesto in an ice-cube tray; one cube is just about the right amount of pesto for one serving.) Suzi What is a weed? A plant whose virtues have not yet been discovered. health/ http://suziesgoats.wholefoodfarmacy.com/ http://360./suziesgoats

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