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.