Why flax seeds? I have been reading a lot about omega 3 lately and trying to work it into my diet more often (rather than relying solely on supplements). One of the best sources of omega 3 is ground flax seeds and thinking about the groundness of the seeds led me to pesto – the root of the word is the same as pestle and both derive from the Latin “pestâ” (to pound or crush). It seems that many people have negative connotations for flax seeds – that the texture is weird or flavor will be unpleasant. But, i’ve tested this recipe on some discerning palates and everyone thought that the nuts used were either 100% walnuts or a mixture of walnuts and pine nuts. Be sure to taste before and after adding the salt – I usually avoid salt in pesto recipes, but because the Lucini Stravecchio Parmigiano Reggiano is so rich and flavorful and has less of a salty profile than generic Parmigiano Reggiano, I do add salt to this preparation. As always find it better to start with a little less – you can add more, but if you start with too much, fixing the taste is difficult.
- 1 C Basil leaves
- 1 TB Garlic, chopped (add more if so desired)
- 2 TB Walnuts
- 2 TB Flax Seeds, ground
- 1/8 tsp Salt
- 1/2 C Lucini Extra Virgin Olive Oil
- 1/4 C Lucini Stravecchio Parmigiano Reggiano (if using another cheese, be careful with the salt!)
Grind the flax seeds. Combine the garlic, flax seeds, walnuts and salt in a food processor (or a mortar and pestle, for a more ‘authentic’ consistency) and blend until the mixture forms a paste. Slowly drizzle in the olive oil, blending slowly. Add the Parmigiano 1 tablespoon at a time, blending for short beats until the mixture forms a thick paste. The pesto can be put in a container, topped with a thin layer of extra-virgin olive oil and then stored for several weeks in the refrigerator. Without this preservation layer, the pesto discolors very quickly and the garlic flavor will turn bitter in a matter of days.