| 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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