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


Recipe Summary

20 mins
30 mins
50 mins
about 1-1/4 cups


Ingredient Checklist


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.

  • 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; fat 7g; cholesterol 3mg; saturated fat 1g; carbohydrates 1g; protein 2g; vitamin a 291.5IU; vitamin c 3.5mg; sodium 59mg; calcium 40.4mg; iron 0.4mg.