Grilled Vegetables with Parsley-Basil Pesto | culture: the word on cheese

Ingredients

• 1½ cups lightly packed parsley leaves and tender stems
• 1½ 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)