Three-Herb Pesto with Grilled Vegetables

Total Time:
30 min
Prep:
30 min

Yield:
about 1 cup
Level:
Easy

Ingredients
  • 2/3 cup firmly packed fresh basil leaves
  • 2/3 cup firmly packed fresh mint leaves
  • 2/3 cup firmly packed fresh parsley leaves
  • 1/3 cup pine nuts
  • 1/3 cup freshly grated Parmesan cheese
  • 2 large garlic cloves, minced and mashed to a paste with 1/2 teaspoon salt
  • 1/2 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.


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    Recipe courtesy of Ina Garten