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.
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.