Three-Herb Pesto with Grilled Vegetables

• 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

1. In a blender or food processor, puree all ingredients with salt and pepper to taste until smooth.
2. Pesto keeps in a jar with a tight-fitting lid, chilled up to 1 week.
3. Let pesto come to room temperature before using.
4. Drizzle over grilled vegetables.

basil, mint leaves, parsley, pine nuts, parmesan cheese, garlic, olive oil, balsamic vinegar, grilled vegetables

Taken from www.foodnetwork.com/recipes/three-herb-pesto-with-grilled-vegetables-recipe.html (may not work)