Balsamic Pesto

1/3 cup packed fresh basil leaves	1/3 cup packed fresh Italian parsley leaves	¼ cup extra virgin olive oil
1 tbsp. balsamic vinegar	1 garlic clove, chopped	2 tbsp. grated Parmesan cheese

Vegetables

1 lb. yellow summer squash and/or zucchini, halved lengthwise, cut into 1" chunks	1 med. red bell pepper, cut into chunks

1. In food processor bowl with metal blade or blender container, combine basil, parsley, oil, vinegar and garlic; process with on/off pulses until pureed. Stir in cheese. Set aside.
2. In large saucepan, bring 1" of water to a boil over high heat. Reduce heat to low; add vegetables. Cover; cook 4 to 6 minutes or until vegetables are crisp-tender.
3. Drain vegetables; place in serving bowl. Toss with balsamic pesto.

Recipe fact:
Pesto is an uncooked sauce from Genoa, Italy. The classic recipe calls for lots of fresh basil and garlic pounded together with olive oil, Parmesan chese and pine nuts. This pesto recipe omits the pine nuts and includes balsamic vinegar and fresh parsley.

Ingredient info:
Although Balsamic vinegar is dark, it's made from the juice of Italian white Trebbiano grapes. years of aging in wood barrels gives balsamic vinegar its deep, rich color and sweet flavor.

Only one clove of garlic flavors our pesto. For a stronger garlic essence, add another clove or two.

Serving size: 1/6 of recipe
Calories: 120
Calories from fat: 90
Dietary exchanges: 1 vegetable, 2 fat