So many versions of my favorite pasta sauce. Try this Spinach and Flaxseed Pesto. Great raw recipe for Olea Blue! No heat equals pesto sauce with a side of antioxidants.
Courtesy of Chef James O’HaraJohnson & Wales
3 cups spinach, blanched and shocked
1 cup basil, blanched and shocked
1/4 cup pine nuts
2 tbsp. flaxseed ground
2 each garlic, cloves chopped
1 cup extra virgin olive oil
1/3 cup parmesan, grated
Salt and pepper, to taste
In a medium-size pot, bring water to a boil.
Plunge spinach and basil in boiling water for 10 seconds, remove and shock in ice water bath.
Squeeze excess water from spinach and basil.
Combine all ingredients into a blender or food processor. Blend until mixture is smooth.
Add more oil if the mixture is too thick; season to taste.