Suzanne Somers: Basil Parsley Pesto - Weight Center - Everyday Health

By tcasteel2000

Ingredients

• 2 cups basil leaves, loosely packed
• 1/2 cup fl at-leaf parsley, loosely packed
• 1/2 cup freshly grated Parmesan cheese (see Note)
• 1/4 cup toasted pine nuts
• 3/4 cup extra virgin olive oil
• 1 clove garlic, minced
• 1/2 teaspoon sea salt
• Freshly ground black pepper

Preparation

Step 1

Set aside a small bowl filled with ice water. Bring a small pot of water to a boil and add the basil leaves for 30 seconds to soften. Remove immediately and plunge the leaves into the ice water. After 30 to 60 seconds, remove the leaves from the ice bath, squeeze out the excess water, and place into a food processor. Add the remaining ingredients and puree until smooth.

Note: If freezing, omit the Parmesan and add after you defrost it.
Last Updated: 05/13/2011