Two healthy recipes from Suzanne Somers
- 2 cups organic basil leaves, loosely packed
- ½ cup organic flat-leaf parsley, loosely packed
- ½ cup freshly grated Parmesan cheese
- ¼ cup toasted organic pine nuts
- ¾ cup organic extra virgin olive oil
- 1 garlic clove, minced
- ½ teaspoon sea salt
- Freshly ground black pepper
- 1⅓ cups water
- ⅔ cup organic sugar
- 2 cups freshly squeezed organic tangerine juice
Directions for Organic Pesto
Makes about 1 cup
Blanching the basil is the key to keeping your pesto from browning! Use this delicious pesto
on pasta, chicken, steak, fish, tomatoes, and more – so versatile.
I like to make large batches and store in glass jars.
Set aside a small bowl filled with ice and water.
Bring small pot of water to boil and add the basil leaves for 30 seconds to soften.
Remove immediately and plunge leaves into the ice water.
After 30 to 60 seconds, remove the leaves from the ice bath, squeeze out excess water, and place into blender or food processor.
Add the remaining ingredients and puree until smooth.
Store in glass jars in the refrigerator for up to 2 weeks. If you plan on freezing the pesto, don’t add the cheese until you thaw and are ready to use.
Directions For Tangerine Granita
- Serves 8
Place water and sugar in saucepan over low heat until sugar is dissolved.
Set aside to cool.
Combine juice with sugar syrup.
Pour into shallow metal tray and place into freezer.
Let set for 4 hours, then rake with a fork and spoon into bowls to serve.
Garnish with fresh mint.
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