Three-herb Pesto With Grilled Vegetables
| 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.
A Message from our Provider:
“Religion: a mirage. Jesus: reality”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
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