Place remaining basil, coriander, mint and chilli onto plates in middle of the table so guests can garnish their bowls as they wish.
Not exact matches
Place drained
basil leaves on a double layer of paper towels, roll up and gently squeeze out
remaining water.
Repeat layering with 3 more tortillas, 1 cup ricotta, 1/2 cup tomato -
basil sauce,
remaining chard mixture, 1/3 cup mozzarella and 1 Tbsp Romano cheese;
place remaining tortillas on top.
Place roasted vegetables, red peppers,
basil, and
remaining extra-virgin olive oil into a food processor or blender and puree until smooth.