1/2c Packed fresh basil leaves
1/2c Packed fresh mint leaves
1/2c Packed fresh bud material (Cleaned but NOT DRIED)
1/2c Soaked walnuts (soak in water for 1 hour)
4tb Orange juice concentrate -- (frozen), thawed
2ea Garlic cloves
1/4c Olive oil (or more)
In processor, blend first 6 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 into surface of pesto. Cover and refrigerate up to 2 days or freeze up to 1 week. Bring to room temperature before using.) Makes about 1 cup.
To use the pesto simply dilute with starchy pasta water and apply to your desired dish. I like to use it on steamed sliced potatoes and green beans mixed with a flat noodle like fettuccini. The key is to use broad surfaced foods so the pesto can heat evenly across it to provide the best flavor.
Ciao bebe\'
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1/2c Packed fresh mint leaves
1/2c Packed fresh bud material (Cleaned but NOT DRIED)
1/2c Soaked walnuts (soak in water for 1 hour)
4tb Orange juice concentrate -- (frozen), thawed
2ea Garlic cloves
1/4c Olive oil (or more)
In processor, blend first 6 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 into surface of pesto. Cover and refrigerate up to 2 days or freeze up to 1 week. Bring to room temperature before using.) Makes about 1 cup.
To use the pesto simply dilute with starchy pasta water and apply to your desired dish. I like to use it on steamed sliced potatoes and green beans mixed with a flat noodle like fettuccini. The key is to use broad surfaced foods so the pesto can heat evenly across it to provide the best flavor.
Ciao bebe\'
Auto
