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.

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

Step 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.

Step 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.

Step 3

Note: Nutritional analysis is per serving with bruschetta.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 201Calories from Fat 72

% Daily Value *
Total Fat 16g25%

Saturated Fat 2.6g13%
Cholesterol 2mg1%
Sodium 680mg29%
Total Carbohydrate 13g5%

Dietary Fiber 4.5g18%
Protein 4.8g10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Mixed Herb Bruschetta