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”.
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- 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.
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