Prepare to transform your ordinary dinner into a culinary masterpiece that will make your taste buds dance with joy! This isn't just another recipe - it's a vibrant Italian-inspired journey that combines the freshest herbs, perfectly grilled vegetables, and a pesto sauce so incredible, it'll have your dinner guests begging for the recipe. In just 35 minutes, you'll create a dish that looks like it was crafted by a professional chef but can be easily made right in your own kitchen.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 2 cups fresh basil leaves
- 1 cup fresh parsley leaves
- 1/2 cup fresh cilantro leaves
- 1/2 cup pine nuts
- 2 cloves garlic
- 1/2 cup olive oil
- Salt to taste
- Assorted vegetables (zucchini, bell peppers, eggplant)
Instructions
- Prepare the herbs by washing basil, parsley, and cilantro leaves thoroughly. Pat dry with clean kitchen towels to remove excess moisture.
- Toast pine nuts in a dry skillet over medium heat for 3-4 minutes, stirring constantly until golden brown and fragrant. Remove from heat and let cool.
- Peel and roughly chop garlic cloves. In a food processor, combine toasted pine nuts, garlic, and all three herb leaves.
- Pulse the herb mixture while slowly drizzling olive oil into the processor. Blend until a smooth, consistent pesto sauce forms. Season with salt to taste.
- Wash and slice vegetables: cut zucchini into long diagonal strips, bell peppers into quarters, and eggplant into 1/2-inch thick rounds.
- Brush vegetables lightly with olive oil and season with salt. Preheat grill or grill pan to medium-high heat.
- Grill vegetables for 4-5 minutes per side, rotating to create nice char marks. Vegetables should be tender but not mushy.
- Remove grilled vegetables from heat and arrange on a serving platter. Drizzle generously with prepared three-herb pesto.
- Serve immediately while vegetables are warm, with extra pesto on the side for additional dipping.
Tips
- Herb Freshness is Key: Always use fresh herbs at their peak. If possible, pick herbs from your garden or buy them the same day you're cooking.
- Toasting Pine Nuts: Watch pine nuts carefully while toasting - they can burn quickly. Remove from heat the moment they turn golden and release a nutty aroma.
- Pesto Consistency: Add olive oil slowly while blending to control the sauce's thickness. You want a smooth, spreadable texture.
- Vegetable Grilling Hack: Pat vegetables dry before grilling to ensure perfect char marks and prevent steaming.
- Temperature Matters: Ensure your grill or grill pan is at medium-high heat for those beautiful grill lines and proper caramelization.
- Serve Immediately: Grilled vegetables and pesto are best enjoyed warm, so time your preparation to serve right after cooking.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 8g
Protein: 5g
Fat: 26g
Saturated Fat: g
Cholesterol: 0mg
