Recipe courtesy of Gourmet Magazine

Three-Herb Pesto with Grilled Vegetables

  • Level: Easy
  • Total: 30 min
  • Prep: 30 min
  • Yield: about 1 cup
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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


  1. 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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