Three-herb pesto with grilled vegetables

1 servings

Ingredients

Quantity Ingredient
⅔ cup Firmly packed fresh basil leaves
⅔ cup Firmly packed fresh mint leaves
⅔ cup Firmly packed fresh parsley leaves
⅓ cup Pine nuts
⅓ cup Freshly grated Parmesan cheese
2 larges Garlic cloves; minced and mashed
; to a paste with 1/2
; teaspoon salt
½ cup Olive oil
1 tablespoon Balsamic vinegar; or to taste
A variety of grilled vegetables

Directions

In a blender or food processor, puree all ingredients with salt and pepper to taste until smooth. Pesto keeps in a jar with a tight-fitting lid, chilled up to 1 week. Let pesto come to room temperature before using.

Drizzle over grilled vegetables.

Yield: about 1 cup

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Recipe by: COOKING LIVE SHOW #CL9177 Converted by MM_Buster v2.0l.

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