Ingredients
- 2 garlic cloves, coarsely chopped
- 2/3 cup firmly packed fresh basil leaves
- 2/3 cup firmly packed fresh Italian parsley leaves
- 2/3 cup firmly packed fresh mint leaves
- 1/3 cup toasted pine nuts, cooled
- 1/3 cup freshly grated Parmesan
- 1/2 cup olive oil
- 1 tablespoon balsamic vinegar, or to taste
- Salt and freshly ground black pepper
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
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