Sentences with phrase «basil so»

I'm obsessed with basil so I'm all over this drink!

Learn easy tips to store basil so it lasts for a week or longer!

Also I did not have any basil so I doubled the oregano.

yet its probably because i didn't have fresh basil so i used dried... anyway i'm in love with your site!!!!

I couldn't find thai chilis and basil so I just used serano peppers and regular basil.

If you are purchasing dried basil, select organically grown basil so that you will know the herb has not undergone the process of irradiation, which can have many harmful health benefits not the least of which is killing all the nutrients.

Forgot the basil so used it fresh on top and loved it.

I didn't have basil so I whipped up some parsley pesto instead with a squeeze of lemon.

Oh, and my husband does not like basil so this recipe is great for him.

made it last night — didn't have basil so used mint instead which also worked well you guys are inspiring...

I didn't have any basil so I went without.

I used more olives, tomatoes and basil so it could be spooned over fish on the plate.

Every spring, I rush to plant basil so that I have pesto at my disposal all year round.

Wonderful taste and easy to adapt, for instance I didn't have fresh basil so I substituted cilantro.

My front yard is full of overgrown basil so I whipped up this sauce in a few minutes.

I love basil so I think I could eat it on everything.

I grow basil so there is a tono of it in the salad.

I didn't have basil so used fresh rosemary, but the avocado made it lovely and creamy

Not exact matches

I love topping my pizza with tomato puree, mushrooms, tomatoes, fresh basil and rocket, or sautéed garlic spinach, artichokes and homemade pesto — both are so awesome.

I love them all, but if I had to pick a favourite then I'd say the sun dried tomato and basil flavour is the best as it's just so rich in flavour but the roasted aubergine and carrot flavours were real hits with my friends.

I played with so many different flavours and decided that this batch was my favourite — I love the subtle blend of spicy cumin, tangy lemon, sweet basil leaves and creamy tahini blended with chickpeas, olive oil and water until perfectly smooth.

The sun dried tomatoes simmer down when cooked with the plum tomatoes, basil, salt, olive oil and courgettes to make a wonderfully rich, chunky sauce, which is enhanced by the tender, roasted squares of aubergine, the crunchy toasted pine nuts and the ever so slightly bitter rocket.

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.

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

Hi Sibyl, you could try replacing mint with basil however I have not tried this myself so I'm not too sure how it will turn out.

Thank you so much for your wonderful recipes I can't believe how simple it was — the dressing was literally just salt, pepper, basil and olive oil, but it was filled with flavour honestly.

Here's why it is SO versatile: you can drizzle it in Sriracha, sprinkle it with lime and chili flakes, fold in lots of basil and sundried tomatoes, add walnuts and grapes... seriously, you can make it whatever you want it to be!

My basil plant is still producing huge leaves, so I decided that it was time to use them up.

I will I said BUT MY WIFE SAID THOSE WERE HERS and I could eat the other tomatoes So I watch her eat them with fresh sliced mozzarella that I bought, some fresh basil and some Italian salad dressing!!!

Layer 3/4's of your roasted vegetables and all of the sun - dried tomatoes and green olives; using a small spoon, push the vegetables down into the ricotta - egg - basil mixture so that they aren't just in one layer in the middle when you cut slice the tart.

And they are so versatile... Awesome with shallots and parsley, or with extra basil and garlic instead of onion.

I wish we had more of a garden; we have hardly any sun hit our yard, so my plants (basil and chives are the extent of them) are stuffed into a tiny spot on our front porch.

The sauce is seriously sinful and so simple it's nearly criminal with half & half, Parmesan cheese and basil plus some of the starchy water the gnocchi was cooked in to help thicken it.

The sweetness of the blackberries works so well with the tangy vegan ricotta and basil.

a lightbulb went off when i started thinking about the traditional flavors in pesto and also thinking about the basil in the zucchini basil soup that i had loved so much.

The traditional recipe calls for Miracle Whip... which definitely not EBF friendly so I skipped it and used an olive oil - based balsamic dressing with fresh basil.

Despite the fact that it is so cold here I've had to get out the ugg boots to keep my toes warm, I was compelled to make this because it looked so good... and have had it three times since — using whatever herbs I had including coriander and thai basil.

I think basil is my favorite herb, so I'm super jealous you have a plant handy!

The basil version looks mouth watering, so well made and perfect.Wish I was living somewhere near you so that I could invite myself over to your place and have this yummies.

So if you can't get basil for a good price, just get a bunch of parsley for really cheap at the grocery store.

So this pesto is very fresh - basil heavy, and lighter on the oil than a lot of traditional pestos.

I actually have a giant basil plant in my garden so I would love to try it with some fresh pesto and veggies!

I've always loved the combo of strawberries and basil, so I'm sure I'd love this blueberry basil smoothie.

Our basil is so - so, but large enough to use as an addition to wraps, soups, and pasta.

I've read you can save whole leaves of basil in the freezer, so we have washed and prepped some to test out this winter (http://www.rodalesorganiclife.com/food/preserving-basil) and will also just blend up some leaves with the oil and freeze in ice cube trays to defrost and add the vinegar later and top a winter salad.

So I kind of kill plants too, but I have been having success with a basil plant (just one of those you can buy from Trader Joes).

This Italian sauce made from olive oil, basil, garlic, pine nuts and Parmesan cheese is so flavorful...

Basil and parmesan madeleines 8 tablespoons (113g / 1 stick) unsalted butter, melted 1 cup (140g) cake flour — I used all purpose flour 3 teaspoons finely minced fresh basil 1 teaspoon fleur de sel, plus more for sprinkling 1/4 teaspoon freshly ground pepper 4 eggs 1/4 teaspoon cream of tartar 2 tablespoons sugar 1 cup grated parmesan cheese, plus more for sprinkling Position a rack in the lower third of an oven and preheat to 190ºC / 375ºF (I preferred to bake them in the higher part of the oven so they would not burn).

This curry is slightly spicy with so much flavor from the fresh cilantro and basil (fresh herbs are a must!).

Most of us have an abundance of kale and basil at this time of year so here is a great way to use it.