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Basil-mint-orange Pesto

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CATEGORY CUISINE TAG YIELD
Grains Sauce 4 Servings

INGREDIENTS

1 c Packed fresh basil leaves
1 c Packed fresh mint leaves
1/2 c Walnuts
frozen thawed
2 Cloves garlic
1/4 c Olive oil, or more

INSTRUCTIONS

From: kmeade@ids2.idsonline.com (The Meades)  Date: Mon, 1 Jul 1996
16:55:21 -0400 In processor, blend first 5  ingredients until almost
smooth.  With machine running, gradually add  1/4 cup olive oil;
process until smooth. If pesto is dry, mix in more  oil by spoonfuls.
Season with salt and pepper. (Can be made ahead.  Press plastic wrap
onto surface of pesto. Cover and refrigerate up to  2 days or freeze up
to 1 week. Bring to room temperature before  using.) Makes about 3/4
cup.  Barbara Karoff, in "Bon Appetit" August, 1994 Posted by Karen
Mintzias  MC-Recipe Digest V1 #136  From the MasterCook recipe list.
Downloaded from Glen's MM Recipe  Archive, http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 264
Calories From Fat: 206
Total Fat: 23.8g
Cholesterol: 0mg
Sodium: 16.5mg
Potassium: 580.6mg
Carbohydrates: 12.1g
Fiber: 8.3g
Sugar: <1g
Protein: 6.7g


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