Sentences with phrase «add basil pesto»

Add basil pesto instead of garlic butter and it's the best.

You can punch up the flavor by adding basil pesto, sun - dried tomato, cracked pepper, or any other favorite ingredients.

Not exact matches

They are roasted and then tossed with a basil and almond pesto, which we added a splash of maple too so that the tartness of the sprouts was evened out.

You can swap out the chickpeas with cooked beets for a vibrant beet hummus, or skip the tahini and add basil for a pesto inspired basil hummus.

Brush the bread with the pesto then add a layer of the basil leaves.

And as if all those roasted vegetable flavors weren't enough, we add gnocchi because we just love those little cheek - pinching potato dumplings, plus a good dose of basil pesto — extra special bonus points if you made homemade pesto while basil was at its peak back in the summer — and a big handful of seasonal greens because, healthy January is here!

For this popular meatless main, replace the standard marinara with a creamy, buttery bechamel sauce, and add basil and pine nut pesto for a bright and lively twist.

I also added fresh lime juice to the basil pesto mixture for this chicken, giving it an additional great flavor.

To make the pesto, add the basil, cilantro, olive oil, and salt to a food processor and grind until a liquid is formed.

Add another 1/4 cup of basil pesto, stir everything together, and reheat gently on low - medium heat.

Taste and add extra basil pesto (if desired) and extra salt, if needed.

Cook until soft, about 10 minutes / Add chopped tomatoes and cook about 5 minutes / Add cheese rind (in cheesecloth if you wish), cranberry beans and water to the pot / Cook until beans are about halfway cooked, about 20 minutes / Add potatoes and cook until beans and potatoes are tender / In a large skillet heat more olive oil and saute chard stems until tender / Add zucchini and beans, salt well and saute a few minutes, just until tender / Add chard leaves, salt again and saute until wilted / Remove the cheese rind from the tomato soup base and add vegetables / Garnish with fresh basil (or pesto), freshly grated cheese, salt and pepper and if you have it, a big piece of burrata is absolutely diviAdd chopped tomatoes and cook about 5 minutes / Add cheese rind (in cheesecloth if you wish), cranberry beans and water to the pot / Cook until beans are about halfway cooked, about 20 minutes / Add potatoes and cook until beans and potatoes are tender / In a large skillet heat more olive oil and saute chard stems until tender / Add zucchini and beans, salt well and saute a few minutes, just until tender / Add chard leaves, salt again and saute until wilted / Remove the cheese rind from the tomato soup base and add vegetables / Garnish with fresh basil (or pesto), freshly grated cheese, salt and pepper and if you have it, a big piece of burrata is absolutely diviAdd cheese rind (in cheesecloth if you wish), cranberry beans and water to the pot / Cook until beans are about halfway cooked, about 20 minutes / Add potatoes and cook until beans and potatoes are tender / In a large skillet heat more olive oil and saute chard stems until tender / Add zucchini and beans, salt well and saute a few minutes, just until tender / Add chard leaves, salt again and saute until wilted / Remove the cheese rind from the tomato soup base and add vegetables / Garnish with fresh basil (or pesto), freshly grated cheese, salt and pepper and if you have it, a big piece of burrata is absolutely diviAdd potatoes and cook until beans and potatoes are tender / In a large skillet heat more olive oil and saute chard stems until tender / Add zucchini and beans, salt well and saute a few minutes, just until tender / Add chard leaves, salt again and saute until wilted / Remove the cheese rind from the tomato soup base and add vegetables / Garnish with fresh basil (or pesto), freshly grated cheese, salt and pepper and if you have it, a big piece of burrata is absolutely diviAdd zucchini and beans, salt well and saute a few minutes, just until tender / Add chard leaves, salt again and saute until wilted / Remove the cheese rind from the tomato soup base and add vegetables / Garnish with fresh basil (or pesto), freshly grated cheese, salt and pepper and if you have it, a big piece of burrata is absolutely diviAdd chard leaves, salt again and saute until wilted / Remove the cheese rind from the tomato soup base and add vegetables / Garnish with fresh basil (or pesto), freshly grated cheese, salt and pepper and if you have it, a big piece of burrata is absolutely diviadd vegetables / Garnish with fresh basil (or pesto), freshly grated cheese, salt and pepper and if you have it, a big piece of burrata is absolutely divine.

Used button mushrooms instead of shitake and added pesto in place of the fresh basil.

I've made with basil pesto and cream cheese three times; have added it to my standard chicken rotation.

3 Drain the pasta and add as much pesto as you like, then add the chopped tomatoes and the chopped basil.

Prepare the pesto in a food processor or blender by adding the basil, garlic, nuts, Parmesan cheese, salt, pepper and olive oil.

FOR THE PESTO: Add the basil, almonds, parmesan, lemon juice and garlic to a food processor.

When quinoa cooked through add quinoa to the pan with the veggies and add lemon juice, pesto, basil and green onions.

If you have any fresh basil please feel free to add it to the pesto, it will be even more fresh and it will certainly remind you of summer!

As adding pesto is one of the variations in the recipe, the photographer took the liberty of including some basil for color.

To make the pesto, in the bowl of a food processor add sun dried tomatoes (with the oil), garlic, parmesan cheese, basil leaves and salt / pepper and pulse until finely chopped.

To make the pesto sauce: Add 3 tablespoons olive oil, avocado, garlic, water or vegetable broth, lemon juice, basil and salt to a food processor and process until smooth.

I am sharing the basic recipe below, but you could also add a couple of sun - dried tomatoes, or drizzle some oil mixed with a teaspoon of basil pesto on top with a sprinkling of lightly toasted walnuts.

Peas actually work great in combination with basil pesto, because the sweetness adds a whole new layer of flavor, and they also give it a nice chunky texture.

I've been on a kale kick since the beginning of September, so I add some to the pesto to make up for the lack of basil.

A few small changes - added a splash of white wine when the beans had cooked down a bit and used basil / oil pesto from my freezer instead of fresh.

When the spirals were al dente, I turned off heat, added pesto and cherry tomatoes and sprinkled with sliced fresh basil and a dash of parmesan cheese.

FOR THE PESTO: Add basil, pine nuts, parmesan and lemon juice to a food processor.

Add all of the pesto ingredients to the bowl of a food processor and process until the basil and garlic is broken down into little bits.

Add the basil to the food processor, and process with the rest of the pesto sauce until just combined — it is important not to over-process the basil, or you risk oxidizing it.

Creamy Basil Pesto Dressing 1/2 cup plain (unsweetened) yogurt 4 - 5 teaspoons basil pesto (taste as you go and add more if needed) 1 teaspoon mayo Sea salt (to taste) Black pepper (to tPesto Dressing 1/2 cup plain (unsweetened) yogurt 4 - 5 teaspoons basil pesto (taste as you go and add more if needed) 1 teaspoon mayo Sea salt (to taste) Black pepper (to tpesto (taste as you go and add more if needed) 1 teaspoon mayo Sea salt (to taste) Black pepper (to taste)

I have added it to tons of recipes — most recently my vegan basil pesto and I seriously love love love it.

Now, add the pesto ingredients (2 - 3 big handfuls of fresh basil leaves and about 1/4 cup of toasted pine nuts) and pulse for another minute or so, until no large pieces of basil remain and the whole mixture has turned slightly green.

Then boom add in a few plops of vegan basil pesto for the ultimate color rainbow on your plate.

To make the pesto, place all of the sauce ingredients (water, nuts, lemon juice, garlic, and basil) into a food processor, and process for 1 to 2 minutes, adding a little water, as needed.

While the lasagna is cooking, prepare pesto (optional), by adding olive oil, basil, and garlic to a blender or food processor.

After that is patted down add another layer of cheese mixture, then add a layer of basil pesto and a thin layer of pine nuts.

Add scallions, chopped basil, and cilantro and toss to combine; season pesto with salt.

Once you drain the pasta water, add the pot back to the stove over low heat and throw in some coconut milk and pesto (preferable home made and best if using my vegan basil hemp seed pesto).

It features a simple homemade basil pesto swirled in at the end to add a fresh herb flavor.

Lush and verdant, carrot greens are delicious in their own right, adding an herby bitterness to the classic basil - based pesto.

We'd like to add more vegetables in if we can figure out which ones would be good with this lol Oh and the basil pesto I got from the store here is way darker so my pasta are a lot more dark green than what your pictures show but it's very good anyway =) Thank you for all the recipes on a budget, it helps us a lot: D

Even though kale isn't as flavourful as basil, I find by adding extra garlic, lemon and olive oil you can make a delicious pesto with all the goodness of kale.

I added some fresh basil to my dinner tonight too as you can see — I love using fresh herbs in my cooking whenever possible — if you have one of my meal plans you're familiar with the delicious weekly pestos!

Raw Creamy Avocado Pesto Yield: about 1/2 cup You will need: food processor, cutting board, knife, liquid measuring cup, measuring cups and spoons 1 cup fresh basil 1 avocado, ripe 1/2 cup walnuts 3 T hemp seeds 2 cloves garlic 1/4 cup olive oil (for a more sauce like consistency, add 3 - 4 T... [Read more...]

This Paleo Pesto Sauce recipe is really unique because it has the sweetness of the meyer lemon and the added mint, in addition to the garlic, basil leaves and pine nuts, to give it a little dimension.

Rather than just sticking with a plain old basil pesto, why not try adding in some other ingredients?

Easy ways to add flavor include: toss fresh herbs into the mix like basil, cilantro or mint; whisk herbs, spices and raw or roasted garlic into oil and vinegar, and add pre-seasoned ingredients, like herbed quinoa, pesto - slathered grilled veggies, or spicy guacamole.

Paleo Macadamia Nut Pesto Rolls Yield: 1 serving You will need: food processor, cutting board, and knife 1 1/2 cups fresh basil (add... [Read more...]

I've been making basil, Romano cheese and walnut pesto for years; yet I never thought of adding avocado to the mix - until one fateful day... my NYC friend, Chef Carla, sent me a recipe from EatingWell.