Not exact matches
Sprig's business was a high - end meal - delivery service in which customers could get anything from a shredded raw zucchini bowl with shrimp and
basil -
walnut pesto to the ever - popular lemon - Parmesan kale and quinoa salad.
The mushrooms are filled with olive paste,
walnut -
basil pesto, scallions and parsley to make them absolutely irresistible.
Earthy avocado oil blends with
basil,
walnuts, and lemon to create an Avocado Oil
Pesto full of healthy fats and flavor.
We make
walnut basil pesto every year.
Recipe by Check full recipe at Ingredients: asparagus, avocado,
basil, leek, lemon, lemon juice, mint, pasta, peas,
pesto, pumpkin, pumpkin seeds, salt, sea salt,
walnuts,...
This socca spread with
walnut basil pesto and scattered with toasted
walnuts and purple mangetout scored particularly well.
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.)
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.
For
pesto 2 garlic cloves, peeled 1/4 cup
walnuts plus more for garnish 1/2 ounce Parmesan, grated, plus more for garnish 1 handful
basil leaves 1/4 teaspoon salt 1/4 teaspoon black pepper 1/4 cup olive oil
This vegan
pesto recipe is made of five ingredients: fresh
basil, garlic, lemon juice,
walnuts, and olive oil.
Summer is the best time to make one of my favorite fresh
basil recipes — roasted garlic
walnut pesto.
I made a
walnut - studded red
pesto sauce by casting sun - dried tomatoes in the role
basil typically plays.
This dairy - free roasted garlic
walnut pesto uses garlic roasted on the grill and fresh homegrown
basil.
If you make your own
pesto, you can easily replace the
walnuts,
basil, garlic and cheese with 3 - 4 tablespoons of
pesto.
This
pesto alla Genovese or
basil pesto lasagna basks in the flavors and aroma of
basil,
walnuts, and mushrooms with melted mozzarella, parmesan and romano cheeses.
Filed Under: Ethnic Dishes, Main Dishes, Sauces and Dips Tagged With:
basil, garlic, kale, lemon, mushrooms, oil - free, onion, parsley, pasta,
pesto,
pesto pasta, potato, salt - free, spinach, vegan,
walnut, zucchini
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.
Main Dishes Aubergines baked in the oven with ajvar and
basil oil Pizza with figs & blue cheese Galette w. bakes tomatoes & goats cheese Zucchini spaghetti w. spicy meatballs & tomato sauce Speltotto with baked chestnuts Vegan veggie loaf Portobello burgers w. green bean fritters Mushroom stew w. celeriac mash Leek, lentil and cabbage pot Pizza with cauliflower crust Crispy chicken nuggets w. hot & sweet potato fries Japanese rice bowl w. teriyaki salmon and wakame Stuffed plaice on roasted aubergine Rye galette with caramelized fennel Poached egg on toast and roasted asparagus Grilled zucchini rolls with creamy spelt pearls Pita pizzas with potato, tuna and avocado topping Beetroot and quinoa pot with horseradish and bacon Meatballs in spicy curry with cauliflower rice Broccoli pizza with green and groovy topping Zucchini spaghetti with
walnut and chili
pesto Cheesy cauliflower fritters with semi-dried tomatoes Slow roasted carrots w. lentils, nuts and goats cheese Melanzane alla parmigiana di nuovo Shaved broccoli and fennel salad with roasted salt almonds Vegan veggie falafels in lettuce wraps w. apple and cabbage slaw Open faced crispy chicken burger w. portobello bun Greek Kleftiko with gruyere and veggies Zucchini Fritters with feta Grain free hotdogs with homemade remoulade Vegetarian summer squash spaghetti w. corn, lentils and halloumi Stuffed hokkaido pumpkin with a golden cheese layer Middel eastern meatballs with creamy bean hummus and grain free turkish flatbreads Cauliflower couscous with grilled apricots & vanilla, honey dressing + serrano wrapped chicken Green and grain free pancakes with creamy tahini and chicken salad Fish and chips Organic stuffed chicken on celeriac and lentils Stuffed hokkaido pumpkin with a golden cheese layer Middel eastern meatballs with creamy bean hummus and grain free turkish flatbreads Magical Maki rolls with cauliflower rice — sushi A danish classic «Burning Love» Open face rye sandwich with creamy chicken & apple salad + fried mushrooms
Showcasing the summer farm harvest are a grilled peach and goat cheese flat bread with pistachios, sunflower sprouts, and white truffle honey; and a CBI farmers provisions shared plate of carrot and ginger tartar, kale and
walnut pesto, roasted tomato and
basil compote, and grilled country bread.
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
Try them out as part of a noodle stir fry with scallions, ginger, garlic, and tamari, with a creamy cashew sauce, or with an herby
pesto made with
walnuts, arugula, and
basil.
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...]
Earthy avocado oil blends with
basil,
walnuts, and lemon to create an Avocado Oil
Pesto full of healthy fats and flavor.
This vegan
pesto recipe is made of five ingredients: fresh
basil, garlic, lemon juice,
walnuts, and olive oil.
Walnut Arugula
Pesto on Grilled Shrimp Skewers 2 cloves garlic, peeled 1/2 cup raw
walnuts 1 cup arugula 1 cup fresh
basil leaves 1/4 cup Parmigiano Reggiano cheese, finely grated 1/2 cup extra-virgin olive oil Sea salt to taste
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.
sushi roll $ 14.95
walnut pate & seasonal julienne vegetables sushi roll, served with a jicama - carrot medley, topped with avocado lasagna $ 18 zucchini, mushrooms, cashew cheese, spinach
basil mix & tomato sauce with your choice of 1/2 salad pizza $ 18 buckwheat, sweet potato, flaxseed crust, topped with red bell peppers, olives, onions,
basil, choice of marinara sauce or
pesto
Combine the
basil, arugula,
walnuts, garlic clove, cheese, and the remaining olive oil in a food processor and puree, adding small amounts of oil as needed to make a thick
pesto.