| ORANGE MINTY |
| 5-6 SPRIGS FRESH MINT |
3 CUPS WATER |
| 1/3 CUP SUGAR |
2 CUPS ORANGE JUICE |
| 1/2 CUP LEMON JUICE |
WATER AND ICE |
| Pour water in a saucepan and bring to a boil. Add mint to saucepan and cover. Let sit at least 15 minutes. Remove mint with a strainer or slotted spoon. Add sugar to saucepan and stir until dissolved. Set aside to cool. Pour juices into a half gallon pitcher. Add mint and sugar mixture. Add enough water and ice to fill the pitcher. Stir well and serve. |
| PESTO |
| 1 CUP PACKED FRESH BASIL LEAVES |
1 TO 3 CLOVES OF GARLIC |
| 1/3 CUP PINE NUTS, WALNUTS, OR HAZELNUTS ( TOASTED) |
3 TO 6 TABLESPOONS GRATED PARMESAN CHEESE |
| 1/2 TEASPOON SALT OR TO TASTE |
2 SPRIGS FLAT PARSLEY - OPTIONAL |
| 1/3 TO 1/2 CUP OLIVE OIL |
|
| Finely chop the basil, garlic, pine nuts, cheese, salt, and parsley in a food processor. Gradually add the olive oil to make a thick paste. Serve at room temperature with any kind of hot pasta. The flavor is intense, so a little goes a long way. |
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