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.

Yield: Makes topping for 8 bruschettas

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

Preparation

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.

Nutritional Information

Calories:

201 (72% from fat)

Protein:

4.8g

Fat:

16g (sat 2.6)

Carbohydrate:

13g

Fiber:

4.5g

Sodium:

680mg

Cholesterol:

2mg