Mark's Healthy Pesto
Serve this simple pesto with pasta or vegetables, from "New York Times" food columnist Mark Bittman's book, â€How to Cook Everythingâ€.
- 2 tablespoons olive oil
- 1 bunch parsley, basil, or cilantro
- 1 clove garlic
- Pinch of salt
In an electric blender, blend olive oil, parsley, garlic, salt, and enough water to give the pesto a liquid consistency.