* Exported from MasterCook *
Flaxseed Pesto
Recipe By :The Amazing Flax Cookbook by Jane Reinhardt-Martin, RD, LD
Serving Size : 2 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Veggie
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Tablespoon extra virgin olive oil
1 Tablespoon shredded Parmesan cheese
4 Tablespoons ground flaxseed
1 clove garlic
1 Tablespoon 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 or darkening of the basil.
Makes1/2 cup (2 one-quarter cup servings)
Use to: increase flavor of any pasta dish, lentil or vegetable soup as a
base on pizza dough on baked potatoes instead of butter.
Be creative and see how many ways you can find to increase your flaxseed
intake this way!
Source:
"Diana Dyer, MS, RD; www.CancerRD.com"
S(Formatted by Chupa Babi):
"April 2013"
Yield:
"1/2 cup"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 192 Calories; 16g Fat (72.6%
calories from fat); 6g Protein; 8g Carbohydrate; 6g Dietary Fiber; 2mg
Cholesterol; 49mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0
Vegetable; 3 Fat.
Nutr. Assoc. : 0 0 0 0 0 0
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