Mixed Herb Bruschetta

Name: Mixed Herb Bruschetta
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

7 ingredients

3 steps

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

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.