📖 Instructions

1. Zest the orange: Using a zester, carefully remove the zest from two large oranges. Be sure to avoid the white pith underneath, as it can be bitter. You should aim for about 2 tablespoons of zest. I once made the mistake of including too much pith, and let me tell you, it was not a pleasant experience! LOL!
2. Toast the pine nuts: Place the pine nuts on a baking sheet lined with parchment paper. Toast them in a preheated oven at 350°F (175°C) for 5-7 minutes, or until they are lightly golden and fragrant. Keep a close eye on them, as they can burn quickly. Alternatively, you can toast them in a dry skillet over medium heat, stirring constantly.
3. Prepare the herbs: Wash and thoroughly dry the fresh parsley and basil leaves. Remove any thick stems. It's important to dry the herbs well to prevent the pesto from becoming watery.
4. Combine ingredients in food processor: In the bowl of a food processor, combine the orange zest, toasted pine nuts, parsley, basil, grated Parmesan cheese, garlic cloves, and a pinch of salt and black pepper. Process until the mixture is finely chopped.
5. Add olive oil: With the food processor running, slowly drizzle in the extra virgin olive oil until the pesto reaches a smooth, creamy consistency. You may need to stop and scrape down the sides of the bowl a few times to ensure everything is evenly incorporated.
6. Taste and adjust: Taste the pesto and adjust the seasoning as needed. You may want to add more salt, pepper, or Parmesan cheese to suit your preferences. If the pesto is too thick, add a little more olive oil to thin it out.
7. Store or use immediately: Transfer the orange peel pesto to an airtight container. It can be stored in the refrigerator for up to 5 days. Alternatively, use it immediately to toss with pasta, spread on sandwiches, or as a flavorful topping for grilled chicken or fish.