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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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. Ingredients:
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 |
Directions:
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.
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