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Name: Three-Herb Pesto with Grilled Vegetables
Prep time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: ; teaspoon salt; 2/3 c Firmly packed fresh parsley; 1/3 c Pine nuts; 1/2 c olive oil; A variety of grilled; 1 tb Balsamic vinegar; or to; 2/3 c Firmly packed fresh mint; 2/3 c Firmly packed fresh basil; 2 lg Garlic cloves; minced and; 1/3 c Grated Parmesan fresh; ; to a paste with 1/2

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INGREDIENTS

; teaspoon salt
2/3 c Firmly packed fresh parsley
1/3 c Pine nuts
1/2 c olive oil
A variety of grilled
1 tb Balsamic vinegar; or to
2/3 c Firmly packed fresh mint
2/3 c Firmly packed fresh basil
2 lg Garlic cloves; minced and
1/3 c Grated Parmesan ; fresh
; to a paste with 1/2

Servings

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 Recipe by: COOKING LIVE SHOW #CL9177

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Nutrition

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Serving Size: 1 Serving (105g)
Recipe Makes: 1 servings

Calories: 684
Calories from Fat: 605 (88%)

Amt Per Serving		% DV

	Total Fat 67.2g	90 %
	Saturated Fat 11.6g	58 %
	Monounsaturated Fat 30.9g
	Polyunsanturated Fat 18.6g
Cholesterol 29mg		9 %
Sodium 506mg		17 %
Potassium 310.2mg		8 %
Total Carbohydrate 7.2g		2 %
	Dietary Fiber 1.7g	7 %
	Sugars, other 5.6g
Protein 18.9g		27 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 684

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