
Pesto has been one of the most messed-with sauces in recent years, the basil being supplanted by green olives, parsley or even sun-dried tomatoes. But chervil pesto has such a tangy pepper-anise bite, I may never consider basil again.
Makes 6 servings
For Pesto:
1 cup fresh chervil, roughly chopped
1/4 cup plus 1/2 cup Romano or Parmesan cheese, grated
1/4 cup toasted pine nuts
1 clove garlic, crushed
3 tablespoons olive oil
For Bruschetta:
12 slices sourdough baguette
2 Roma tomatoes, diced
Preheat the broiler.
To make the pesto, process the chervil, 1/4 cup cheese, pine nuts and garlic in a food processor until finely chopped. With the machine running, drizzle in the olive oil until the mixture reaches a pasty consistency.
Remove pesto from processor and spread on the sourdough slices. Place a small pile of tomatoes atop the pesto-covered slices, then sprinkle the remaining 1/2 cup cheese on top.
Place the slices on a baking sheet and set under the broiler. Make sure to stay nearby so they don't burn.
Remove the bruschetta when the cheese has melted and the bread looks crispy, about 8 to 10 minutes.
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