Not exact matches
Smooth Vegetable Gazpacho with Watermelon Pieces (serves 4) about 11 heirloom tomatoes — skin and seeds removed (you might have to blanch them quickly so that the skin comes off easier) 4 small pickling cucumbers or 1 - 2 large cucumbers — peeled, seeds removed 1 cup
packed basil leaves or more to taste 1 cherry pepper or another hot pepper to taste — seeded 1 - 2 garlic cloves (optional, if you like a more pronounced flavour) 1 small shallot (optional, same reason as above) 2 tablespoons red wine vinegar 2 tablespoons olive
oil 1 teaspoon sea salt freshly ground black pepper — to taste ripe, chilled watermelon — cut into bite - size pieces
2 teaspoons olive
oil 3 cloves garlic, minced 1 small head cauliflower (about a pound), leaves removed, cut into florettes 4 cups vegetable broth, divided 1/2 teaspoon salt Big pinch dried thyme Lots of fresh black pepper 1 tablespoon arrowroot or cornstarch 1 cup loosely
packed basil leaves, plus a little extra for garnish
1 piece whole wheat bread 1 tablespoon vegan butter 1 medium sized onion (about 2 cups), chopped 1 tablespoon extra virgin olive
oil 1 - 15 ounce can white beans, drained and rinsed 3 tablespoons nutritional yeast 1/4 cup water 1 teaspoon sea salt ⅛ teaspoon dried
basil 1 teaspoon red pepper flakes 6 cloves garlic, minced 4 cups
packed fresh spinach, roughly chopped 1 can artichoke hearts, drained and chopped 1/4 cup vegan mozzarella cheese
Omelet With Za'atar Sweet Potato Noodles & Tahini — This beautiful - looking and tasty omelet is
packed full of nutrient - rich ingredients, including sweet potato (peeled and spiralized), olive
oil, za - atar, protein, eggs, tahini,
basil and salt and pepper.
2 cups tightly
packed fresh
basil leaves, stems removed 2 cloves garlic, minced 1/2 cup olive
oil 2 Tablespoons red wine vinegar 1 Tablespoon dijon mustard 1 teaspoon salt
For the avocado pesto: 1 ripe avocado Juice from 1 - 2 lemons 2 small or 1 large garlic clove 1 cup
packed basil leaves 1 jalapeno, seeded (optional) 2 tablespoons olive
oil 1/4 cup water (more as needed to thin sauce) Salt and pepper to taste
canola
oil kosher salt and freshly ground black pepper 1 1/2 cups
packed fresh
basil leaves 1 clove garlic, grated 1/4 cup cider vinegar 1/4 cup extra-virgin olive
oil 1 (10 - 16 oz.)
1 large eggplant, cut into 1/4 - inch - thick rounds Olive
oil, for brushing the grill pan 1 cup
oil -
packed sun - dried tomatoes, plus 2 tablespoons of their
oil 1/2 cup bocconcini
packed in
oil 6 fresh
basil leaves, torn into small pieces 3 tablespoons balsamic vinegar Kosher salt and freshly ground black pepper
Ingredients: 2 tablespoons olive
oil for frying 1 small white onion, finely chopped 2 medium - sized carrots, finely chopped 1
pack of Sainsbury's Mushroom Mince 3 cloves garlic, minced 1cup of cooked brown lentils 1 tin of chopped tomatoes or Italian passata 3 tablespoons tomato paste 2 teaspoons fresh thyme leaves + extra for sprinkling 1 / 4teaspoon salt, or to taste 1 tablespoon of dry
basil 1 teaspoon of miso paste (optional but adds a depth of flavour) Pasta of your choice — I have used linguine
«Nobody is going to convince me that using tomato paste and adding water and sugar is better than using fresh -
packed tomatoes, fresh
basil and extra virgin olive
oil.
Coarse Herb Vinaigrette 3 tbsp pickled capers 2 spring onions or green onions 2 cups loosely
packed herbs (a mix of chives, parsley,
basil and top greens from the celery) 2 tbsp white wine vinegar or apple cider vinegar 1/3 cup cold pressed
oil sea salt and black pepper, to taste
3 pounds ripe plum tomatoes, cut in half lengthwise 1/4 cup plus 2 tablespoons good olive
oil 1 tablespoon kosher salt 1 1/2 teaspoons freshly ground black pepper 2 cups chopped yellow onions (2 onions) 6 garlic cloves, minced 2 tablespoons unsalted butter 1/4 teaspoon crushed red pepper flakes 1 (28 - ounce) canned plum tomatoes, with their juice 4 cups fresh
basil leaves,
packed (chopped will be less stringy in the end) 1 teaspoon fresh thyme leaves 1 quart chicken stock or water
2 cups
packed fresh
basil leaves 1/2 cup marcona almonds 1/2 cup grated Natural & Kosher parmesan 2 garlic cloves, peeled juice of 1/2 lemon (about 2 tbsp) 1/2 tsp lemon zest 1/2 -3 / 4 cup extra virgin olive
oil salt and pepper, to taste
For the edamame pesto: 2 cloves garlic, chopped 1 cup
packed basil leaves Handful (1/4 cup or so) fresh cilantro 14 oz package shelled edamame, thawed 1/2 cup vegetable broth 2 tablespoons fresh lemon juice 1 teaspoon olive
oil 1 teaspoon salt Optional: 2 tablespoons nutritional yeast
1/2 cup
packed fresh dill 1/2 cup
packed fresh mint 1/2 cup
packed fresh parsley 1/3 cup
packed fresh
basil 2 garlic cloves, chopped 2 scallions, white and green parts, sliced 1 1/2 tablespoons freshly squeezed lemon juice Pinch kosher salt, more to taste 1/2 cup extra virgin olive
oil 1/2 cup crumbled feta cheese 1/2 cup Greek yogurt 1/4 cup mayonnaise, optional Raw chopped vegetables or pita chips, for serving.
INGREDIENTS 3 large cans or jars (28 ounces, total 84 ounces) of crushed tomatoes 12 ounces tomato paste 2 cups red wine 1 large onion (approximately 2 cups diced; loosely
packed) 3 cloves garlic (minced) 1/2 cup chopped parsley (fresh) 1/2 cup chopped
basil (fresh) 2 tablespoons chopped rosemary (fresh) 1 bay leaf 2 tablespoon cold pressed olive
oil 1 teaspoon sea salt (kosher) 1/2 teaspoon pepper (freshly ground) 1 teaspoon red pepper flakes 3 Japanese eggplant (large dice) 4 oz porcini mushrooms (sliced) 1 cup peas (fresh or frozen — not canned) 1 lb Rigatoni (any grain) Tofu Ricotta Cheese Sauce DIRECTIONS In a heavy stainless steel sauce pan sauté the onions and garlic in 1 tablespoon olive
oil until soft and translucent.
Serves 6 - 8 Recipe by Barefoot Contessa / Heavily Adapted by Winner Dinners / Inspired by Cravings Bistro 3 pounds Roma / plum tomatoes, cut in half lengthwise 1/2 pound carrots, peeled and cut into 1 - inch pieces 1/4 cup plus 2 tablespoons olive
oil 1 tablespoon sea salt 1-1/2 teaspoons black pepper 2 cups onions, chopped 6 garlic cloves, chopped 2 tablespoons butter 1/4 teaspoon crushed red pepper flakes 1 (28 - ounce can) plum tomatoes, with their juice 2 ounces fresh
basil, chopped 1-1/2 teaspoons dried crushed rosemary 1/2 teaspoon dried thyme 1 (32 - ounce container) chicken stock 2/3 cup brown sugar,
packed
1 (16 - ounce) package vacuum -
packed gnocchi (such as Vigo) 2 teaspoons olive
oil, divided 6 ounces
basil, pine nut, and chicken sausage (such as Gerhard's), casing removed and sliced 1 cup thinly sliced fennel 1 cup thinly sliced red bell pepper 1 cup thinly sliced onion 1/2 cup (2 ounces) freshly grated Asiago cheese 1/8 teaspoon freshly ground black pepper 2 tablespoons chopped fresh flat - leaf parsley
1 tablespoon olive
oil 1/2 of a medium onion, peeled and slivered 2 large cloves garlic, sliced 2 generous cups baby carrots 3/4 pound seedless cucumbers (3 very small cucumbers) 1 cup cashew pieces and halves 1 - 14.5 ounce can coconut milk 1 scant tablespoon vegan fish sauce 1/4 cup very lightly
packed fresh cilantro leaves 1/4 cup very lightly
packed fresh Thai
basil leaves Coarse sea or kosher salt to taste Freshly ground black pepper to taste zest of one lime
1 zucchini squash, shaved thinly lengthwise with a vegetable peeler 1 yellow summer squash, shaved thinly lengthwise with a vegetable peeler Sea salt and pepper to taste 1/2 Tbsp extra virgin olive
oil 1 cup cherry or grape tomatoes, halved 5
oil -
packed sundried tomatoes, drained and thinly sliced 1/2 shallot, finely chopped 1 clove garlic, finely chopped 1 Tbsp finely chopped
basil 1 tsp finely chopped oregano
1 teaspoon extra-virgin olive
oil 3 spicy or sweet Italian chicken sausage links, thinly sliced 1/2 cup sun - dried tomatoes olive
oil, drained, patted dry, and thinly sliced For the pesto: 3
packed cups baby arugula 1/3 cup fresh
basil leaves 1/3 cup raw walnuts 3 garlic cloves, peeled and smashed Juice of 1/2 lemon 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 2 ounces goat cheese 2 tablespoons extra-virgin olive
oil (You can also use the
oil from the sun - dried tomato jar if you're feeling fancy.)
* 4 ounces (dry) Dreamfields Rotini * 2 tablespoons olive
oil * 1 cup freshly shelled snap peas (or use organic, frozen peas) * 1 large or 2 small shallots, minced * 1 cup chopped organic broccoli * 1/2 cup loosely
packed, fresh
basil, chopped * 1/4 cup fresh goat cheese, crumbled, plus more, if desired, for garnish * crushed red pepper flakes - to taste * lightly toasted pine nuts for garnish (or use chopped toasted almonds)- to taste (I used about 1 1/2 tablespoons) * olive
oil for drizzling the finished dish - optional * sea salt to taste - optional
Hemp Seed + Flax
Oil Basil Pesto 2 packed cups of fresh basil leaves 3 tablespoons hemp seeds hulled 2 tablespoons cold pressed flax oil 2 tablespoons olive oil * juice of one large lemon 2 small, or 1 large clove of garlic 1/4 teaspoon s
Oil Basil Pesto 2
packed cups of fresh
basil leaves 3 tablespoons hemp seeds hulled 2 tablespoons cold pressed flax
oil 2 tablespoons olive oil * juice of one large lemon 2 small, or 1 large clove of garlic 1/4 teaspoon s
oil 2 tablespoons olive
oil * juice of one large lemon 2 small, or 1 large clove of garlic 1/4 teaspoon s
oil * juice of one large lemon 2 small, or 1 large clove of garlic 1/4 teaspoon salt
1/2 cup fresh
basil (
packed) 2 garlic cloves 4 Tbsp extra virgin olive
oil 4 Tbsp tahini 4 Tbsp lemon juice (from one lemon) 2 Tbsp filtered water 30 oz (850 g) cooked garbanzo beans (canned or homemade) 1 tsp salt
4 large boneless skinless chicken breasts, cut in half crosswise 1 cup mayonnaise 1/4 cup finely chopped sun - dried tomatoes
packed in
oil (pat dry with paper towels) 1/2 cup finely chopped fresh
basil 5 slices prosciutto, thinly sliced, finely chopped 1/2 cup chopped artichoke hearts (
packed in water) 1 tablespoon finely minced garlic 3/4 cup freshly grated Parmesan cheese 12 sheets Filo dough, defrosted 8 tablespoons unsalted butter, melted Coarsely ground black pepper Maldon Sea Salt, coarse sea salt or Kosher salt
1 1/4 cup black Kalamata olives with pits, yielding 1
packed cup of olive meat 1/4 cup extra-virgin olive
oil 2 - 3 teaspoons lemon juice 1 teaspoon lemon zest from 1 lemon 1 - 2 garlic cloves, pressed 4 large leaves
basil, minced (1 tablespoon) 1/4 teaspoon ground black pepper 1/2 teaspoon orange zest (optional)
For the Red Chimichurri: 1 red bell pepper, roughly chopped 1 cup cherry tomatoes (about 6 ounces) 1/2
packed cup fresh
basil leaves 1/2
packed cup cilantro leaves 1 jalapeño pepper, roughly chopped 1» knob fresh ginger, peeled and roughly chopped 2 large cloves garlic 1 teaspoon balsamic vinegar 1/4 cup extra virgin olive
oil Kosher salt Fresh ground pepper
1 medium tomato, cored and cut into quarters 1 small cucumber, peeled and cut into large chunks Flesh from 1/2 avocado, cut into large chunks 3 large
basil leaves 1/2 jalapeño (optional) 3/4 cup lightly
packed watercress or baby spinach leaves 1 small celery stalk (optional) 1 clove garlic, crushed 1 tablespoon red wine vinegar (or more to taste) 1 tablespoon agave syrup 2 ice cubes Filtered water (optional) Kosher or sea salt Freshly ground black pepper 1 teaspoon extra-virgin olive
oil Reserve one - quarter of the tomato, two cucumber chunks, two avocado chunks, and one
basil leaf.
For the pesto: 2 cloves garlic 3 cups fresh
basil, loosely
packed 1/2 cup pepitas (shelled pumpkin seeds), plus extra for garnish 1/3 cup olive
oil 2 tablespoons nutritional yeast flakes 1 tablespoon fresh lemon juice 1/2 teaspoon salt Several dashes fresh black pepper
2 cups
packed fresh
basil leaves 1/4 cup freshly grated Parmesan cheese 3 tablespoons toasted pine nuts 3 garlic cloves 1/2 cup extra-virgin olive
oil
2 tablespoons refined coconut
oil, divided 12 oz Brussel sprouts, trimmed and quartered 1 large carrot, peeled and sliced into thin half - moons 1/4 cup pine nuts 1/4 cup fresh
basil 1 cup loosely
packed fresh cilantro 1 cup finely chopped scallions 2 cloves garlic, minced 1 tablespoon fresh minced ginger 4 cups cooked and cooled jasmine rice [see note] 1/4 teaspoon red pepper flakes 2 tablespoons soy sauce or tamari 1 tablespoon fresh lime juice 1/2 teaspoon agave
1/2 cup drained and cubed Nasoya ® Organic Extra Firm Tofu, or Nasoya ® Extra Firm Twin
Pack, or Nasoya ® Cubed Super Firm Tofu, or Nasoya ® Organic Sprouted Super Firm Tofu 2 bulbs garlic 2 tbsp extra virgin olive
oil 1 12 - inch thin whole grain pizza crust 2 tbsp slivered
oil -
packed sun - dried tomatoes 1 Roma tomato, seeded and thinly sliced 1/4 cup chopped green onion 1/4 cup chopped bell pepper 2 tbsp julienne - cut fresh
basil Salt and pepper 1 cup shredded mozzarella cheese (eliminate cheese for a vegan version)
You'll need 80 gm (1/2 cup) pine nuts 3 cups (firmly
packed)
basil 80 gm pecorino, finely grated 200 ml olive
oil, plus extra for brushing Finely grated rind and juice of 1 lemon 2 zucchini, thinly sliced lengthways on a mandolin 1 garlic clove, thinly sliced 2 cups (loosely
packed) mint, coarsely torn 1 cup (loosely
packed) flat - leaf parsley, coarsely torn 6 thick slices sourdough bread To serve: nasturtium flowers (optional), torn Method 01 Preheat oven to 180C.
12 ounces Thai fresh flat rice noodles or fresh, Chinese ho fun noodles (see notes) 3 tablespoons peanut, canola, or grapeseed
oil 5 cloves garlic, roughly chopped 3 to 4 red or green hot chili peppers (Thai, Indian, or serrano), sliced into paper - thin rings One 8 - ounce package fried or baked tofu, sliced into 1 / 4 - inch thin strips 3 cups shredded Napa or savoy cabbage 1 carrot, sliced into matchsticks 3 scallions, both green and white parts, thinly sliced 1/2 cup lightly
packed Thai
basil leaves 1/2 cup lightly
packed cilantro leaves Lime wedges for squeezing over noodles
Noodle, chicken and aubergine coconut laksa 1/2 x 250g
pack dried medium rice noodles (see tip) 1 medium aubergine, halved lengthways and cut into 5 mm slices 2 tbsp olive
oil 2 tbsp Thai red curry paste (we like Thai Taste, from major supermarkets) 400 ml can reduced - fat coconut milk 600 ml chicken stock, hot 4 small, skinless chicken breasts 1 lemongrass stalk, bruised 150g sugar snap peas, halved lengthways 1/2 tsp soft brown sugar Grated zest and juice of 1 lime, plus extra lime wedges to serveGood handful fresh
basil leaves 1.
1/2 x 250g
pack dried medium rice noodles (see tip) 1 medium aubergine, halved lengthways and cut into 5 mm slices 2 tbsp olive
oil 2 tbsp Thai red curry paste (we like Thai Taste, from major supermarkets) 400 ml can reduced - fat coconut milk 600 ml chicken stock, hot 4 small, skinless chicken breasts 1 lemongrass stalk, bruised 150g sugar snap peas, halved lengthways 1/2 tsp soft brown sugar Grated zest and juice of 1 lime, plus extra lime wedges to serveGood handful fresh
basil leaves 1.
for the fritters: 2 cups of cooked quinoa 2 cups of cooked peas 1 cup of loosely
packed basil, roughly chopped 2 tablespoons of extra virgin olive
oil + a couple of tablespoons for frying 2 tablespoons of chickpea flour 1 teaspoon of kosher salt 1 egg, lightly beaten for the tarragon zucchini slaw: 1 zucchini shredded with a julienne peeler or mandolin 2 tablespoons of mayo (vegan or regular, etc) 1 tablespoon of lemon juice 2 tablespoons of minced tarragon a pinch or two salt METHOD Make the fritters:
I
pack the bowl of the food processor with
basil leaves, toss in a very generous heap of grated parmesan cheese (let's be honest, the parmesan cheese makes this vinaigrette the prized dressing that it is), then I start the processor and slowly pour the olive
oil through the feed tube until the
basil and cheese starts making magic in the bowl.
Ingredients: 1/2 an 8 - ounce jar sun - dried tomatoes
packed in olive
oil 1 tablespoon olive
oil from the sun - dried tomato jar 4 garlic cloves, minced 1 pound boneless skinless chicken breasts 1/4 teaspoon kosher salt 1/4 teaspoon fresh ground pepper 2 1/2 teaspoons dried oregano 4 ounces feta cheese, crumbled (about 1 cup) 1
packed cup baby arugula (optional) 1/4 cup fresh
basil, torn or sliced
6 cups
packed fresh
basil 2 cups fresh arugula 3 to 4 cloves garlic; whole or minced 1/2 cup pine nuts 1/2 cup good quality extra-virgin olive
oil 3/4 cup freshly grated Parmesan cheese Kosher salt, to taste
For the pesto: 1/2 cup raw shelled sunflower seeds, soaked in water overnight 1 small garlic clove 2 cups (
packed) arugula leaves 1 cup (
packed) fresh
basil leaves 1/4 cup extra virgin olive
oil 2 teaspoons honey Zest of one lemon Juice of half a lemon
Sun - Dried Tomato Pesto Recipe: 3/4 cups sun - dried tomatoes (I used the kind that's not
packed in
oil, but use whatever is readily available), 1/3 cup
packed basil, 1/4 cup walnuts, 1/2 cup shredded parmesan, 1/2 cup olive
oil, 1/3 cup filtered water, 1/2 teaspoon kosher salt.
Creamy
Basil Sauce 1 cup
packed fresh
basil leaves juice of 1 orange 1 small avocado 1/4 teaspoon salt juice of 1/2 lime pepper to taste 1/3 cup olive
oil
Filling 2 cups meat of fresh young Thai coconut 1 cup water of fresh young Thai coconut 3/4 cup coconut
oil — gently warmed in warm water or the dehydrator to soften 1/4 cup Irish moss — washed thoroughly and soaked in hot water for at least 10 minutes 1 cup each raw macadamia and raw cashew nuts — soaked for 2 - 4 hours 2 tablespoons freshly squeezed lemon juice 2 tablespoons nutritional yeast 1 - 2 teaspoons salt about 6 tablespoons purified water 1 cup of chopped olives of your favourite kind (may I suggest Cerignola olives that come with pits and taste velvety) 1 cup of chopped sun - dried tomatoes (this time I made an exception and used tomatoes preserved in olive
oil instead of the dry variety) 1
packed cup fresh
basil leaves — or more to taste fresh red and yellow tomatoes for garnishing — optionalIn a high speed blender, combine the coconut meat, water and
oil with the Irish moss until very smooth.
Enlarge Credit: Penny De Los Santos 1⁄2 cup
packed basil leaves 1⁄4 cup extra-virgin olive
oil, plus more for drizzling 2 tbsp.
1 medium red onion, very thinly sliced — preferably with a mandoline 2/3 cup red wine vinegar (or more if needed to cover the onion) 1 teaspoon sugar or agave Pinch salt 1 can chickpeas, drained and rinsed 2/3 cup chopped sun - dried tomatoes (
oil -
packed or other ready - to - use, see note above) 1 small head radicchio (Treviso is nice here) cored and diced (about 1 1/2 cups) 2 tablespoons capers, rinsed 3 - 4 tablespoons chopped fresh
basil 1/4 teaspoon salt, or more to taste Freshly ground black pepper 1 lb.
pesto ingredients: 1 cup pumpkin seeds, toasted in a dry pan over medium heat (or not, as discussed above) 1 cup
packed fresh
basil leaves 3 tbsp extra virgin olive
oil splash of water 1 tbsp lemon juice small clove of garlic, peeled + crushed salt + pepper
4 lbs tomatoes, peeled and cored 2 Tablespoons Olive
Oil 3 - 4 large cloves garlic 1.5 cups chopped red onion 2 teaspoons oregano 1 teaspoon rosemary 1 teaspoon thyme 2 teaspoons sea salt 1/2 cup firmly
packed basil 1 Tablespoon balsamic vinegar
12 grape tomatoes 1 medium garlic clove 1/3 cup roasted or raw red peppers 2 Tablespoons sundried tomatoes (
packed in olive
oil) 1 Tablespoon white onion, chopped 1/3 teaspoon dried oregano 1/3 teaspoon dried
basil 1/4 teaspoon dried thyme 1/8 teaspoon sea salt Pinch of pepper 1 Tablespoon extra virgin olive
oil 1 Tablespoon lemon juice
For the
basil pesto 2 tablespoons of pine nuts (substitute with walnuts if you're on a budget) 2 cups loosely
packed basil leaves 1 garlic clove, peeled 1/2 small avocado 3 tablespoons olive
oil