| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy, Vegetables | Sami | Cklive12 | 1 | servings |
INGREDIENTS
| 2/3 | c | Firmly packed fresh basil leaves |
| 2/3 | c | Firmly packed fresh mint leaves |
| 2/3 | c | Firmly packed fresh parsley leaves |
| 1/3 | c | Pine nuts |
| 1/3 | c | Freshly grated Parmesan cheese |
| 2 | lg | Garlic cloves; minced and mashed |
| ; to a paste with 1/2 | ||
| ; teaspoon salt | ||
| 1/2 | c | Olive oil |
| 1 | tb | Balsamic vinegar; or to taste |
| A variety of grilled vegetables |
INSTRUCTIONS
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. Yield: about 1 cup Converted by MC_Buster. Recipe by: COOKING LIVE SHOW #CL9177 Converted by MM_Buster v2.0l.
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