Basil Mint Orange Pesto w/ Penne
Since I’ve been in a pesto mood this week, I feel like the vegan pesto alfredo wasn’t enough! So I thought I’d share this recipe for a basil-mint orange pesto, which I originally found in my local newspaper back in 2007.
It was the first time I made pesto from scratch… and it didn’t turn out too bad! 
It hooked me on the taste of fresh basil. But the best part is that it’s a vegan pesto and you’ll never miss the cheese.
Mix it with whole wheat penne pasta for an easy vegetarian dinner that meat eaters will love, too!
Basil-Mint Orange Pesto
Makes: 1 cup
1 cup packed fresh basil leaves
1 cup packed fresh mint leaves
1/2 cup walnuts
2 tablespoons frozen orange concentrate, thawed
2 garlic cloves, peeled
1/4 cup olive oil
In a food processor, blend the basil, 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 by spoonfuls. Press plastic wrap onto surface, cover and refrigerate up to 2 days. Freezes well.
If you give this recipe a try, please let me know what you think!
When I read this recipe I have … a little wrinkled the nose! I love the pesto made with basil and pine nuts and I was afraid that the smell of mint was a little too strong. But … really is a wonderful combination, especially by using whole wheat pasta! Thank you, wonderful preparation!
I’m so glad you enjoyed it Barbara!
I made this today. I was a little leery of it because I’ve never used fresh mint and garlic together successfully. But it turned out great. My husband loved it. He was leery about it cause he is used to pesto out of packets. Thanks i will be making this again and soon.