Grilled Halloumi And Cherry Tomatoes With Mint Pesto

• 1 1/4 cups (loosely packed) fresh mint leaves
• 3/4 cup (loosely packed) fresh basil leaves
• 1/4 cup finely grated Parmesan cheese
• 1/4 cup plus 2 tablespoons extra-virgin olive oil
• 1 garlic clove, sliced
• 2 tablespoons pine nuts, toasted
• 8 ounces cherry tomatoes, grape tomatoes, and/or pear tomatoes
• 12 ounces Halloumi cheese, cut crosswise into 2-inch-thick slices
• 12 fresh basil leaves, thinly sliced
• 3 to 4 long metal skewers

1. Combine mint, 3/4 cup basil, Parmesan, 1/4 cup oil, garlic, and pine nuts in processor. Blend until smooth. Season pesto with salt and pepper. Transfer to small bowl.
2. Prepare barbecue (medium-high heat). Thread tomatoes onto skewers. Brush with 2 tablespoons oil; sprinkle with salt. Grill skewers until tomato skins crack, 2 to 3 minutes per side. Grill Halloumi until golden, 2 minutes per side. Transfer cheese to platter.
3. Remove tomatoes from skewers and scatter over cheese. Top with dollops of pesto. Sprinkle with sliced basil and serve.

mint, fresh basil, parmesan cheese, extravirgin olive oil, garlic, pine nuts, cherry tomatoes, halloumi cheese, basil, metal skewers

Taken from www.epicurious.com/recipes/food/views/grilled-halloumi-and-cherry-tomatoes-with-mint-pesto-359553 (may not work)