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