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Basil-Mint-Orange Pesto

Cuisine: Italian
Type: Pasta
Courses: Main Course, Vegetarian
Serves: 1 people

Recipe Ingredients

1 cup 40g / 1.4ozPacked fresh basil leaves
1 cup 40g / 1.4ozPacked fresh mint leaves
1/2 cup 118mlWalnuts
2 tablespoons 30mlOrange juice concentrate - - (frozen), thawed
2   Garlic cloves
1/4 cup 59mlOlive oil - (or more)
1   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.

Recipe Instructions

Barbara Karoff, in "Bon Appetit" August, 1994

Source:
BETTY CROCKER'S ITALIAN COOKING by Antonio Cecconi

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