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 | Garlic cloves, minced and | |
mashed | ||
to a paste with 1/2 | ||
teaspoon salt | ||
1/2 | c | Olive oil |
1 | T | 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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Nutrition (calculated from recipe ingredients)
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Calories: 2550
Calories From Fat: 1874
Total Fat: 214.2g
Cholesterol: 179mg
Sodium: 4815.1mg
Potassium: 3847.3mg
Carbohydrates: 77g
Fiber: 29.4g
Sugar: 27.7g
Protein: 104.7g