Mixed Herb Bruschetta Recipe

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

0 servings

Serving size

Amount per serving
Calories201

% Daily Value *
Total Fat 16g21%

Saturated Fat 2.6g13%
Cholesterol 2mg1%
Sodium 680mg30%
Total Carbohydrate 13g5%

Dietary Fiber 4.5g17%
Protein 4.8g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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Mixed Herb Bruschetta