Orange juice adds a touch of citrus flavor to this pesto. Serve it as an appetizer with fresh vegetables or assorted crackers.

Source: Midwest Living

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Recipe Summary

prep:
20 mins
chill:
30 mins
Yield:
about 1-1/4 cups
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Ingredients

Ingredient Checklist

Directions

For pesto:
  • 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.

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Instructions Checklist
  • 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.

*Make-Ahead Directions:

If you're not serving the pest immediately, divide it into 3 portions. Place each portion in a small airtight container. Chill in the refrigerator for 1 to 2 days or freeze for up to 3 months.

Nutrition Facts

71 calories; total fat 7g; saturated fat 1g; cholesterol 3mg; sodium 59mg; carbohydrates 1g; fiberg; protein 2g; vitamin a 292IU; vitamin c 4mg; calcium 40mg; ironmg.

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