Parsley Flaxseed Pesto Food

PARSLEY PESTO

Steps:

• Put all the ingredients except the oil and salt into the food processor. Whiz for a second or two, add the oil and a little salt.
• Taste and correct seasoning.

PARSLEY PESTO

Steps:

• In a food processor place the garlic, parsley, pinch salt, walnuts, and cheese. Process until they form a paste. Gradually blend in olive oil, taste adjust your seasoning if necessary. Great with pasta, poultry, vegetables and rice.

PARSLEY PESTO (USEFUL FOR MANY DISHES!)

Steps:

• Very fresh flatleaf parsley gives the best results. Do not use "old" parsley which has been in your fridge for a while. Fresh from the garden is best!
• Using a blender or food processor, blend all ingredients until a puree forms. It can be as fine or as grainy as you prefer. A blender is easiest to use for this smallish quantity.
• Taste for seasoning. The thickness will depend on how much parsley has been used, but the olive oil should be enough to make a thick sauce. Start with 2 tablespoons lemon or lime juice and taste: I did think the 3rd tablespoon was needed to add enough flavour.
• Serve in spoonfuls on fish fillets or chicken breasts which have been lightly seasoned. Use with other ingredients such a hardboiled eggs, as a sandwich spread or filling, or on toast, and topped with fried or poached eggs.

BASIL PARSLEY PESTO

Steps:

• Combine all ingredients in a food processor; cover and puree until smooth.
• Toss with hot cooked pasta or vegetables, spread on French bread or use in any recipe calling for pesto.
• Can be refrigerated for several weeks or frozen in a tightly covered container. Yield: 3/4 cup.