Three Herb 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 cloves garlic, minced and mashed to a paste with 1/2 tsp salt
1/2 cup olive oil
1 T balsamic vinegar, or to taste

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 or can be frozen. Let pesto come to room temperature before using.

Makes about 1 cup.