Basil-Mint-Orange Pesto

This pesto breaks all the traditional rules and ends up better for it. Basil and mint split the herb duties down the middle, walnuts replace the pricey pine nuts, and frozen orange juice concentrate adds a sweet citrus depth that classical Italian pesto would consider blasphemy. The combination is unexpected and unmistakably bright.

The orange juice concentrate is the masterstroke. Two tablespoons brings concentrated sweetness and natural acidity that pulls the herbs forward without watering down the texture. Fresh juice would dilute the pesto; concentrate keeps everything bold.

Walnuts contribute earthy, slightly tannic richness that pairs differently than pine nuts. They have just enough bitterness to balance the sweetness from the citrus. Toast them lightly in a dry pan first if you want to deepen their flavor; raw works fine for a more delicate result.

Process in stages. Blend the herbs, nuts, garlic, and OJ concentrate until almost smooth, then drizzle in olive oil with the motor running. Adding all the oil at once gives you a pesto that’s loose and oily rather than emulsified and creamy. Add more oil by spoonfuls if it looks dry; humidity and herb size affect how much it absorbs.

Great on grilled lamb, spooned over roasted carrots or sweet potatoes, or tossed through warm orzo for a chilled grain salad.

Pro Tips

• Press plastic wrap directly onto the surface in storage. Air is what dulls the bright green color and stales the herbs.
• Freeze in ice cube trays for individual servings. The recipe notes 1 week frozen, but properly sealed cubes hold flavor for 2 to 3 months.
• Bring to room temperature before serving. Cold pesto is stiff and the flavors are muted.
• Use only the freshest, brightest basil and mint leaves. Wilted herbs make wilted pesto.
• Toast the walnuts only briefly if at all; they burn fast and bitter pesto is unsalvageable.

Variations

• Add 2 tablespoons of grated parmesan for traditional richness (the recipe is dairy-free as written).
• Swap walnuts for pistachios or almonds for different nutty profiles.
• Use lime juice and zest in place of orange for a brighter, more savory result that pairs with fish.