Three Herb Pesto w. Grilled Vegetables
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Three Herb Pesto w. Grilled Vegetables
| Thu, 04-10-2008 - 10:35am |
Three-Herb Pesto with Grilled Vegetables
All recipes adapted from Gourmet Magazine
Show:
Cooking Live
Episode:
Welcome To Our New Kitchen: Setting up the Summer
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 (zucchini, eggplant, tomatoes, peppers, onions, mushrooms)
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.


