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Basil-Mint-Orange Pesto

 

28

Yield

1

recipe

Prep

10

min

Cook

?

Ready

10

min

Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sodium-Free, Low Sodium
 

Ingredients

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)

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 42g (1.5 oz)
Amount per Serving
Calories 23687% of calories from fat
 % Daily Value *
Total Fat 23g 35%
Saturated Fat 2g 12%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 2mg 0%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 6%
Sugars g
Protein 9g
Vitamin A 3% Vitamin C 23%
Calcium 3% Iron 6%
* based on a 2,000 calorie diet How is this calculated?

 

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