PESTO

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

In a food processor purée basil with remaining ingredients until smooth and season with salt and pepper. Pesto may be made 2 days ahead and chilled, its surface covered with
plastic wrap.