When you have the right consistency add a good deal of fresh,
coarsely chopped basil to the sauce and plunk the pasta into the boiling pot.
Coarsely chop the basil leaves, add them to the processor, and pulse the machine a few times to start breaking them down.
Not exact matches
In food processor bowl combine
basil and garlic and process until
coarsely chopped.
Add 1 1/2 bunches of
basil and pound until it is
coarsely chopped.
Pulse together pine nuts, minced garlic and
basil leaves in a food processor until
coarsely chopped.
Place parsley,
basil and salt in food processor; cover and pulse until
coarsely chopped.
Variations: Add 2 cups
coarsely chopped fresh baby spinach when cooking the vegetables; substitute
chopped green olives for the kalamata olives; top with shredded fresh
basil leaves.
Optional: approximately 1/4 cup fresh Thai
basil, whole leaves or
coarsely chopped + more for garnish if desired (sold in Asian markets)
Ingredients: 4 tortillas / For the salsa, roughly
chop and blend 8 tomatillos, 2 T shallot or 2 t garlic, 2 t jalapeno, more or less, depending on taste, 1 T lime juice, 1 t cumin, 2 t fresh oregano / kernels from two ears of corn / 1 C fresh tomatoes,
coarsely chopped / 2 C fresh ricotta mixed with 2 T each finely
chopped chives and
basil or oregano, 1/2 t salt, 1/4 t pepper / 1 sliced avocado / 1/2 C cilantro / 2 T butter for sautéing tortillas.
Cooking Spray 2 - 4 cloves of minced garlic 16 slices of pepperoni,
coarsely chopped * 1/4 teaspoon of dried oregano 1 1/2 cups of lower - sodium marinara sauce 2 tablespoons of
chopped fresh
basil (or 1/2 tsp of dried) 2 teaspoons olive oil 1 1/2 pounds of chicken cutlets 1/4 teaspoon freshly ground black pepper 1 cup shredded part skim mozzarella cheese
Pulse olives, capers, garlic and
basil in food processor until
coarsely chopped.
Coarsely chop tomatoes and transfer to a 5 - quart heavy pot with garlic, parsley,
basil, and 1/3 cup oil.
12 medium fresh
basil leaves, washed, dried, and
coarsely chopped 3 medium garlic cloves,
coarsely chopped 2 tablespoons pine nuts, lightly toasted Pinch of kosher salt 3 tablespoons extra-virgin olive oil
The dressing is lemony and bright, and a bit like a
coarsely chopped pesto minus the
basil.
It's easy — I just sautee a quarter garlic clove,
chopped finely, with a teaspoon of
chopped onion in virgin olive oil, then I add a handful of fresh watercress, (washed and picked over)
chopped coarsely; just sautee it enough to warm it, adding a shredded
basil leaf.
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
Sauce: 1 Tbsp olive oil 2 cloves garlic, minced 2 tsp fresh
basil,
chopped 1 tsp fresh oregano,
chopped 1/4 tsp fennel seeds 1/2 tsp salt 1/4 tsp freshly ground black pepper 1/4 tsp red pepper flakes 1 (28 - ounce) can plum tomatoes,
coarsely crushed 1 Tbsp dry red wine 1 tsp sugar
Combine
basil, garlic and walnuts in a food processor and pulse until
coarsely chopped.
3 tablespoons olive oil 3 cups of 1» cubes of sunflower seed bread (or any dense, whole grain or sourdough bread) 1/2 teaspoon kosher salt 1 large, ripe tomato, cut into 1 - inch cubes 1/2 to 1 hothouse cucumber, unpeeled, seeded, sliced 1 / 2 - inch thick (I used 1/3 cup fresh pickles) 1 red or yellow bell pepper, seeded and cut into 1 - inch cubes 10 yellow pear tomatoes 1/2 red onion,
chopped 10 large
basil leaves,
coarsely chopped 1 to 2 Tablespoons capers, drained
Ingredients 1 tablespoon olive oil 1 1/2 cups onion, finely
chopped, about 1 large 1 1/2 teaspoon thyme, dried, 2 tablespoons of
chopped fresh thyme can be used 3 teaspoons garlic, minced 4 cups green cabbage,
coarsely chopped 1 14.5 ounce can tomatoes, Italian - style stewed 2 cups celery, sliced 2 cups carrots or baby carrots, diced, 1 / 2 - inch pieces 8 cups low sodium chicken broth, vegetable broth can be substituted 3 cups potato, diced, 1 / 2 - inch pieces 1/2 cup
basil,
chopped fresh 3 cups zucchini, half - slices, cut zucchini in half, then cut into slices 1 15 ounce can red kidney beans, rinsed and drained; white kidney beans can be substituted 1 tablespoon Parmesan cheese, Shredded; about a tablespoon per serving Instructions Step 1 Heat olive oil in large, nonstick saucepan over medium heat.
Lemon Quinoa Salad with Chickpeas 1 cup uncooked quinoa 1 can (15 ounces) chickpeas (garbanzo beans), rinsed and drained 1 pint (2 cups) grape or cherry tomatoes, halved 2 medium cucumbers, peeled, seeded and
chopped 1/2 cup fresh
basil leaves or cilantro,
coarsely chopped 1/4 cup fresh lemon juice 1/4 cup extra virgin olive oil Coarse salt Freshly ground black pepper
Combine the
basil, arugula, garlic, and pine nuts in your KitchenAid ® Food Processor and pulse until
coarsely chopped.
1 celery rib, thinly sliced into half moons 1/4 cup shaved Manchego cheese 3 tablespoons
coarsely chopped pistachios For the dressing: 1 small shallot 6 fresh
basil leaves 1 garlic clove 2 tablespoons red wine vinegar 2 tablespoons extra-virgin olive oil 1/2 teaspoon honey Kosher salt Freshly ground black pepper
4 onions, not peeled, cut into eighths 3 large ribs celery, cut into fourths 2 leeks, white part only 1 head garlic 4 carrots, cut into 2 - inch pieces 1 1/2 cups dry white wine 2 tablespoons high quality olive oil 3 green onions, cut into 1 - inch pieces 1/4 cup
chopped New Mexican green chiles, or more to taste 1/3 cup
chopped parsley, including the stems 1/4 cup fresh
chopped basil or 2 tablespoons of dried
basil 1 teaspoon dried marjoram 1/2 cup
chopped button mushrooms 1/2 cup
chopped celery leaves 1 zucchini, peeled and sliced 3 cups
coarsely chopped tomatoes 3 quarts cold water 5 whole black peppercorns
1 cup (loosely packed)
coarsely chopped mixed tender herbs (such as
basil, parsley, small dill sprigs, and / or chives)
Layered Mediterranean White Bean Dip White Bean Dip: 1 can (15 ounces) cannellini beans (white beans) or chickpeas (garbanzo beans), rinsed and drained 2 tablespoons fresh lemon juice 1 small clove fresh garlic, finely
chopped 1/2 teaspoon coarse salt Dash cayenne pepper 2 tablespoons extra virgin olive oil 1 to 2 tablespoons water, optional 6 medium fresh
basil leaves Tomato and Olive Topping: 1 cup cherry or grape tomatoes, quartered 1/2 cup pitted kalamata olives,
coarsely chopped 2 tablespoons
chopped fresh
basil 1 tablespoon extra virgin olive oil 1/2 teaspoon finely shredded lemon peel Flatbread crackers or whole wheat pita chips
Pulse
basil, parsley, zest, and pepper flakes, if using, in a food processor until
coarsely chopped.
Combine shredded chicken, slivers of sweet onion,
coarsely chopped radicchio, and a handful of torn fresh
basil leaves in a bowl; drizzle with balsamic vinaigrette and toss well to coat.
1/2 c reduced - fat mayonnaise 1/2 c reduced - fat sour cream 2 c baby spinach 1 1/2 c fresh herbs (such as
basil, chervil, chives, and tarragon),
coarsely chopped 2 scallions, green parts only,
chopped 1 Tbsp anchovy paste 1 Tbsp fresh lemon juice
1/2 cup
coarsely chopped fresh herbs; use any combination of fresh parsley, cilantro,
basil, dill, or mint
3 cups shelled fresh fava beans or frozen lima beans, thawed 2 cups
coarsely chopped fresh
basil 2 large garlic cloves,
chopped 1/4 cup olive oil (preferably extra-virgin) 2 tablespoons fresh lemon juice 12 ounces tagliatelle or fettuccine 1/3 cup freshly grated pecorino Romano cheese