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Pesto, Basil-Mint-Orange (P, KLP)
Source: Recipe Source (
Yield: 1 cup

1 cup packed fresh basil leaves
1 cup packed fresh mint leaves
1/2 cup walnuts
2 tbsp. frozen orange juice concentrate, 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.

Posted by Shayla Goldstein

Nutritional Info Per Serving: N/A