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Mixed Herb Bruschetta

Scott Peterson
Yield Makes topping for 8 bruschettas
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.


  • 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
  • Basic Bruschetta

Nutrition 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

How to Make It

  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.

  3. Note: Nutritional analysis is per serving with bruschetta.