Three Herb Pesto w. Grilled Vegetables

iVillage Member
Registered: 06-29-2005
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.

new-4.jpg picture by dheimbecker

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