Basil-Mint-Orange Pesto
Yield
1 recipePrep
10 minCook
?Ready
10 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
basil
packed fresh |
*
|
| 1 | cup |
mint leaves
packed fresh |
*
|
| ½ | cup |
walnuts
|
|
| 2 | tablespoons |
orange juice, concentrated
(frozen), thawed |
|
| 2 | each |
garlic cloves
|
|
| ¼ | cup |
olive oil
(or more) |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
basil
packed fresh |
*
|
| 237 | ml |
mint leaves
packed fresh |
*
|
| 118 | ml |
walnuts
|
|
| 3E+1 | ml |
orange juice, concentrated
(frozen), thawed |
|
| 2 | each |
garlic cloves
|
|
| 59 | ml |
olive oil
(or more) |
|
Directions
In processor, blend first 5 ingredients until almost smooth. With machine running, gradually add ¼ 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 ¾ cup.
