Mark's Healthy Pesto

3 Ratings

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

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Ingredients

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

Directions

Step 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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3 Ratings

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