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Mark's Healthy Pesto


Serve this simple pesto with pasta or vegetables, from "New York Times" food columnist Mark Bittman's book, ”How to Cook Everything”.


  • 2 tablespoons olive oil
  • 1 bunch parsley, basil, or cilantro
  • 1 clove garlic
  • Pinch of salt


  1. In an electric blender, blend olive oil, parsley, garlic, salt, and enough water to give the pesto a liquid consistency.

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