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Grilled Vegetables with Parsley-Basil Pesto

grilled vegetables with parsley-basil pesto

Grilled Vegetables with Parsley-Basil Pesto

Molly Shuster
Thick vegetable slices stay tender on the inside, even when nicely charred on the grill. With bright herbal notes highlighting the Gouda’s nutty sweetness, the pesto is a perfect finishing touch.
Servings 8


  • cups lightly packed parsley leaves and tender stems
  • cups lightly packed basil leaves
  • ¼ cup toasted pine nuts roughly chopped
  • 1 clove garlic minced
  • ¼ cup finely grated aged Gouda plus more for sprinkling
  • 1 tablespoon fresh lemon juice
  • ¼ teaspoon kosher salt plus more to taste
  • ¾ cup extra-virgin olive oil plus more for drizzling
  • 2 fennel bulbs trimmed and cut into 2-inch-thick wedges
  • 2 large crowns broccoli ends trimmed, cut into large florets
  • 2 small zucchini halved lengthwise
  • Freshly ground black pepper to taste


  • Finely chop parsley and basil. Combine herbs with pine nuts, garlic, Gouda, lemon juice, and salt in a medium bowl. Slowly pour in olive oil and stir to combine.
  • Light grill to medium-high heat. Drizzle vegetables with olive oil, salt and pepper, and toss to coat. Grill for 3 to 4 minutes per side, until the vegetables have softened and are charred and crisp on the outside.
  • Drizzle pesto over the vegetables and sprinkle with Gouda. Serve remaining pesto on the side.

Molly Shuster

Molly is a freelance food stylist, writer and recipe developer. She is one of the co-recipe editors of Gather Journal and has had her work published in various publications including Boston Magazine, Yankee Magazine, The New York Times, Food and Wine, Family Fun, The Boston Globe and Edible Vineyard, among others. Molly currently divides her time between New York and Boston.

Photographer Lauren Volo

New York City-based photographer Lauren Volo has been shooting our "One Cheese, Five Ways" feature for over a year—hard job, huh?