Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Basil-Mint Orange Pesto
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- #106132
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1 cup packed fresh basil leaves
1 cup packed fresh mint leaves
1/2 cup walnuts
2 tablespoons frozen orange juice concentrate, thawed
2 cloves garlic, peeled
1/4 cup olive oil
directions
In a food processor, blend the basil, mint, walnuts, orange juice concentrate and garlic until almost smooth.
With machine running, gradually add olive oil and process until smooth. If pesto is dry, mix in more oil by spoonfuls.
Press plastic wrap onto surface, cover and refrigerate for up to 2 days. This freezes well.
added by
LurkingChef
nutrition data
Nutritional data has not been calculated yet.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
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