Gruyere-Walnut Pesto with Crudites

In a food processor fitted with a steel blade, place walnuts, pine nuts, and garlic. Cover; process for 15 seconds. Uncover; scrape sides. Add the basil, parsley, salt, and black pepper. Cover; with the processor running, slowly pour the olive oil into the bowl through the feed tube and process until pesto is nearly smooth. Uncover; scrape sides. Add the Gruyere cheese and orange juice. Cover; process for 1 minute.

To serve, transfer the pesto dip to a serving bowl. Cover; chill in the refrigerator for 30 minutes*. Serve the dip with the crudites and breadsticks or crackers. Makes about 1-1/4 cups.