Orange, Parsley, Mint Pesto
1 cup fresh flat leaf parsley leaves, firmly packed
1 cup fresh mint leaves, firmly packed
½ cup almonds
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2 tablespoons freshly squeezed orange juice
1 teaspoon finely grated orange zest
2 garlic cloves
¼ cup olive oil (or more)
salt and pepper to taste
In a food processor, blend the parsley, mint, walnuts, orange juice concentrate and garlic until almost smooth. With machine running, gradually add olive oil; process until smooth. If pesto is dry, mix in more oil a little at a time. This can be refrigerated up to 7 days or frozen.
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