Recipe - Basil-Mint-Orange Pesto

1 cup Packed fresh basil leaves
1 cup Packed fresh mint leaves
One half cup Walnuts
2 tablespoon Orange juice concentrate;
(frozen); thawed
2 Cloves garlic
One fourth cup Olive oil (or more)

From: kmeade@ids2.idsonline.com (The Meades)

Date: Mon, 1 Jul 1996 16:55:21 0400
In processor, blend first 5 ingredients until almost smooth. With machine
running, gradually add One fourth 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 Three fourths cup.

Barbara Karoff, in "Bon Appetit" August, 1994 Posted by Karen Mintzias

MCRecipe Digest V1 #136

From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.