Basil Mint Orange Pesto

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Basil Mint Orange Pesto

 

1 c packed fresh basil leaves

1 c packed fresh mint leaves

1/2 c walnuts

2 T frozen orange juice concentrate, thawed

2 clove garlic

1/4 c olive oil, (or more to taste)

 

 

 

 

In processor, blend first 5 ingredients until almost smooth. With

machine running, gradually add 1/4 cup olive oil; process until

smooth. If pesto is dry, mix in more oil by spoonfuls. Season with

salt and pepper. (Can be made ahead. Press plastic wrap onto surface

of pesto. Cover and refrigerate up to 2 days or freeze up to 1 week.

Bring to room temperature before using.)

 

Makes about 3/4 cup.

 

Source: Chef2Chef.com

Formatted by Chupa Babi: 02.26.08

 

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