Mixed Herb Bruschetta
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.
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- Calories: 201
- Calories from fat: 72%
- Protein: 4.8g
- Fat: 16g
- Saturated fat: 2.6g
- Carbohydrate: 13g
- Fiber: 4.5g
- Sodium: 680mg
- Cholesterol: 2mg
- 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
- 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.
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