Basil-Mint-Orange Pesto

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Basil-Mint-Orange Pesto

 

1 cup packed fresh basil leaves

1 cup packed fresh mint leaves

1/2 cup walnuts

2 tbsps. orange juice concentrate. frozen, thawed

2 garlic cloves

1/4 cup olive oil or more

 

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.