Basil-Mint-Orange Pesto

Recipe Ingredients

1 cup	40g / 1.4oz	Packed fresh basil leaves
1 cup	40g / 1.4oz	Packed fresh mint leaves
1/2 cup	118ml	Walnuts
2 tablespoons	30ml	Orange juice concentrate - - (frozen), thawed
2		Garlic cloves
1/4 cup	59ml	Olive 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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