Mixed Herb Bruschetta

Scott Peterson
Jennifer McIlvaine changes her "pestos" with the seasons--stinging-nettle pesto in spring, basil and mixed herb in summer and fall, and hearty greens in winter. The recipe is flexible enough to allow experimentation; try it with your own favorite herbs. Prep and Cook Time: 20 minutes.

Yield:

Makes topping for 8 bruschettas

Recipe from

Nutritional Information

Calories 201
Caloriesfromfat 72 %
Protein 4.8 g
Fat 16 g
Satfat 2.6 g
Carbohydrate 13 g
Fiber 4.5 g
Sodium 680 mg
Cholesterol 2 mg

Ingredients

1 tablespoon salt, plus more to taste
6 cups loosely packed basil leaves
2 cups loosely packed tender green herbs, such as Thai basil, mint, parsley, summer savory, and/or tarragon
1/4 cup grated parmesan cheese
1/4 cup extra-virgin olive oil, plus more for drizzling
2 cloves garlic, chopped
Freshly ground pepper

Preparation

1. Stir 1 tablespoon salt into a large pot of boiling water. Add basil and other herbs; cook for 10 seconds, then drain. Plunge herbs into a large bowl of very cold water (this step helps preserve the bright green color). Drain and gently squeeze out excess water.

2. In a food processor, whirl herbs with parmesan, 1/4 cup extra-virgin olive oil, the garlic, and 2 tablespoons water to make a paste. Add salt and pepper to taste. Spoon onto bruschettas and drizzle with extra-virgin olive oil.

Note: Nutritional analysis is per serving with bruschetta.

Note:

Jennifer McIlvaine,

Bruschettina, Ballard, Columbia City, and Edmonds, WA,

August 2006