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Parsley Pesto

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This was taken from Suzanne Somers Slim & Sexy Forever book, page 189.

Makes 1 cup.
  • 1/2 bunch flat-leaf parsley, leaves only
  • 1 bunch tarragon, leaves only
  • 1/4 cup freshly grated Parmesan cheese
  • 1 clove garlic, minced
  • 1.5 cups extra virgin olive oil
  • juice of 1 lemon

  • Place all ingredients except lemon juice into a food processor & blend until smooth.  Add lemon juice at the very end to prevent discoloration of the herbs.  Store in airtight container with a piece of plastic wrap directly on the surface to preserve color. 
  • Pesto will keep in refrigerator for about 2 weeks.
  • This is great on fish, vegetables, soups, chicken, meats.

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