Ingredients

• 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

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Instructions

1. 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.