The Sexy Forever Recipe Bible (53 page)

2 cups basil leaves, loosely packed

½ cup flat-leaf parsley, loosely packed

½ cup freshly grated Parmesan cheese

¼ cup toasted pine nuts (omit for Detox)

¾ cup extra virgin olive oil

1 garlic clove, minced

½ teaspoon sea salt

Freshly ground black pepper

Set aside a small bowl filled with ice and 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 excess water, and place into a blender or food processor. Add the remaining ingredients and puree until smooth.

Store in an airtight container in the refrigerator for up to 2 weeks. For information on freezing, see
here
.

MAKES ABOUT 1 CUP

parsley pesto

HEALTHY FATS, VEGETABLES
DETOX, LEVEL 1, LEVEL 2

½ bunch flat-leaf parsley, leaves only

1 bunch fresh tarragon, leaves only

¼ cup freshly grated Parmesan cheese

1 garlic clove, minced

1½ cups extra virgin olive oil

Juice of 1 lemon

Place all the ingredients except the lemon juice into a blender or food processor and blend until smooth. Add the lemon juice at the very end to prevent discoloration of the herbs.

Store in an airtight container in the refrigerator for up to 2 weeks. For information on freezing, see
here
.

MAKES ABOUT 1 CUP

sun-dried tomato pesto

HEALTHY FATS, VEGETABLES
DETOX, LEVEL 1, LEVEL 2

12 Roma (plum) tomatoes, thinly sliced

Sea salt and freshly ground black pepper

¼ cup extra virgin olive oil, plus more for sprinkling

Preheat the oven to its lowest temperature, about 150°F.

Lay the tomato slices on baking sheets. Sprinkle them with salt and pepper and a little olive oil. Place on center rack of the oven. Let the tomatoes dry for about 3 hours. They should feel dry to the touch but not dried out. Rotate the baking sheets every now and then so the tomatoes cook evenly.

Remove the tomatoes from the oven and place them in a blender or food processor. Add the olive oil and pulse until roughly pureed.

Store in an airtight container in the refrigerator for up to 2 weeks.

MAKES 1½ CUPS

mint-cilantro pesto

HEALTHY FATS, VEGETABLES, CARBOHYDRATES
DETOX, LEVEL 1, LEVEL 2