do you spread
the blended basil mixture on the tomatoes as well as part of the stack?
Not exact matches
Roasted garlic and summer herb salt
blend: Harvest the last of your summer herbs,
basil, sage, thyme, whatever you have, dry until they can crumble at your finger tips Roast 3 - 4 cloves of garlic with a drizzle of olive oil When cool, remove from the skin and finely chop, it will be sticky at first Mix the roasted garlic with a few teaspoons of salt and set aside to dry Finely chop the dried herbs Mix in the chopped herbs with the garlic and salt until all the textures are combined Stir or run a knife through the
mixture until all flavors are mixed well, set to dry some more, about 10 - 15 minutes When dry, place in a mason jar and keep close to brighten any meal all winter long
Throw in the
basil and thyme,
blend again for a little while and transfer the
mixture into a heavy bottomed saucepan.
In a blender,
blend onion
mixture, crushed tomatoes, and 1 cup fresh chopped
basil until smooth.
In a blender container, add the skinned and copped avo,
basil and mint, and using one or two short bursts of the blender, very quickly chunky
blend the
mixture.
In a heavy pan toast peppercorns, sage,
basil, fennel and coriander seeds over a medium heat until browned Remove from heat and then place seeds onto a plate to cool Pour the seeds into a blender adding sea salt
Blend all of these ingredients until the
mixture resembles a fine powder Rub can be stored in a sealed glass jar in your pantry
In a blender or food processor,
blend the tofu, nutmeg, turmeric,
basil, salt and soy milk until the
mixture is smooth.