In a blender, blend onion mixture, crushed tomatoes, and 1 cup fresh
chopped basil until smooth.
Not exact matches
In food processor bowl combine
basil and garlic and process
until coarsely
chopped.
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
In a food processor, add avocados,
basil leaves, garlic, pine nuts, lemon juice and sea salt and pulse
until finely
chopped.
Add 1 1/2 bunches of
basil and pound
until it is coarsely
chopped.
Place the the lentils, bread crumbs, oats, walnuts, sauce, thyme,
basil, oregano and salt in a food processor and pulse
until well
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.
All you need to do is throw your
basil, garlic, pine nuts, parmesan cheese, lemon juice, salt, & pepper into a food processor or blender, & pulse
until combined and
chopped up.
Add roma tomatoes,
chopped basil leaves, fresh spinach leaves, and garlic cloves to the chicken skillet and cook on medium high heat about 3 minutes,
until spinach wilts slightly.
Then I mixed ricotta, shredded Parmesan, salt, pepper and
chopped basil, and put it in the pastry crust
until it almost reached the top of the edges (I used a narrow rectangular tart pan).
In a medium frying pan add Italian sausage (casing removed and
chopped) and fry
until starting to brown, add thinly sliced, onion, pepper and mushrooms and a drizzle of olive oil, 1/2 teaspoon oregano,
basil, salt and pepper to taste, cook on medium for approximately 10 minutes.
Cook
until soft, about 10 minutes / Add
chopped tomatoes and cook about 5 minutes / Add cheese rind (in cheesecloth if you wish), cranberry beans and water to the pot / Cook
until beans are about halfway cooked, about 20 minutes / Add potatoes and cook
until beans and potatoes are tender / In a large skillet heat more olive oil and saute chard stems
until tender / Add zucchini and beans, salt well and saute a few minutes, just
until tender / Add chard leaves, salt again and saute
until wilted / Remove the cheese rind from the tomato soup base and add vegetables / Garnish with fresh
basil (or pesto), freshly grated cheese, salt and pepper and if you have it, a big piece of burrata is absolutely divine.
add the
basil, salt, and pepper and pulse
until the whole thing is finely
chopped.
Barley Tomato Salad 1 lb tomatoes on the vine 1/4 cup olive oil, plus more for drizzling cherry tomatoes 1 tablespoon balsamic vinegar 1 tablespoon coconut sugar 1/2 teaspoon sea salt, plus more for cherry tomatoes 3 garlic cloves — minced 2 cups yellow or red cherry tomatoes — cut in half freshly ground black pepper 1 cup pearled barley — soaked overnight and cooked for about 20 minutes,
until soft, drained and cooled 1/2 cup heirloom forbidden black rice or other black rice — cooked according to package instructions, cooled assorted 3 - 5 heirloom tomatoes — sliced 3 tablespoons
chopped mint leaves handful
basil leaves — torn about 2 tablespoons each minced dill and parsley — optional
Olive oil, as needed 1 large zucchini, diced small 1 stalk celery,
chopped small 1/2 — 1 red pepper,
chopped small 1/2 onion,
chopped small oregano, onion powder, garlic powder, salt, pepper, thyme sprig (optional) 9 new potatoes, boiled
until tender, mostly peeled, cut in large chunks Non-Dairy
Basil pesto (1 cup
basil leaves, 1 - 2 Tbsp pine nuts, olive oil, ground)(feta cheese for your dairy eating loved ones)
Roughly
chop 2 cups of tightly packed bagged spinach and add to a mortar, finely mince 1 clove of garlic and add to the mortar, then add the toasted nuts and pound with a pestle for about 2 minutes, then add 3 fresh
basil leafs and pound everything together for another 3 minutes,
until everything is well mashed
INGREDIENTS 3 large cans or jars (28 ounces, total 84 ounces) of crushed tomatoes 12 ounces tomato paste 2 cups red wine 1 large onion (approximately 2 cups diced; loosely packed) 3 cloves garlic (minced) 1/2 cup
chopped parsley (fresh) 1/2 cup
chopped basil (fresh) 2 tablespoons
chopped rosemary (fresh) 1 bay leaf 2 tablespoon cold pressed olive oil 1 teaspoon sea salt (kosher) 1/2 teaspoon pepper (freshly ground) 1 teaspoon red pepper flakes 3 Japanese eggplant (large dice) 4 oz porcini mushrooms (sliced) 1 cup peas (fresh or frozen — not canned) 1 lb Rigatoni (any grain) Tofu Ricotta Cheese Sauce DIRECTIONS In a heavy stainless steel sauce pan sauté the onions and garlic in 1 tablespoon olive oil
until soft and translucent.
Place cilantro, parsley,
basil, garlic, lemon juice, and salt in a food processor and process
until finely
chopped.
Using a food processor, pulse the
basil, garlic, and nuts several times
until finely
chopped.
In a food processor, add the tomatoes,
basil, olives, and olive oil and process
until finely
chopped.
Pulse olives, capers, garlic and
basil in food processor
until coarsely
chopped.
To make the pesto, in the bowl of a food processor add sun dried tomatoes (with the oil), garlic, parmesan cheese,
basil leaves and salt / pepper and pulse
until finely
chopped.
Place the tomatoes, olive oil, garlic cloves, red pepper flakes, sea salt and
basil into the large work bowl of your KitchenAid ® 11 - Cup Food Processor and pulse on medium speed
until ingredients are finely
chopped.
Make the soup: To a blender, add the melon, roughly
chopped cucumber,
basil, avocado, lime juice, 1/2 teaspoon of the salt and the ice cubes and purée
until completely smooth.
Pulse garlic and
basil in a food processor
until finely
chopped.
Add the arugula and
basil to a food processor and pulse
until finely
chopped.
Place peas,
basil, walnuts, olive oil, lemon juice, and garlic into a food processor bowl and pulse
until finely
chopped and well mixed.
4 cups water 1 teaspoon salt (may need more, but add gradually) 1 - cup medium coarse cornmeal or polenta 2 - 3 tablespoons nutritional yeast flakes (optional) 1 + cup coconut, soy, rice, oat, or almond milk 2 cloves garlic, minced 1 small red onion,
chopped 1/2 cup sundried tomatoes soaked
until soft, drained, and
chopped 1 tablespoon fresh
basil, minced 1 tablespoon fresh parsley, minced
A few hours before serving salad, toss together pasta, veggies, and dressing; store (air - tight and chilled)
until ready to serve; just before serving,
chop basil and gently fold into salad.
Combine the olives, tomatoes, pine nuts, and fresh
basil or parsley in a blender or food processor
until finely
chopped.
Ingredients: 2 tablespoons olive oil 1 pound white potatoes, peeled and cut into 1 / 2 - inch dice I onion, cut in half lengthwise then thinly sliced 4 garlic cloves, thickly sliced 1 teaspoon paprika 3/4 teaspoon cardamom 1/4 to 1/2 teaspoon cayenne pepper (to taste) 1/2 teaspoon salt 1/4 teaspoon black pepper 1 tablesppon
chopped fresh Italian parsley 1 tablesppon
chopped fresh
basil or 1 teaspoon dried 3/4 cup Chicken Stock 3/4 cup Tomato Sauce Serves 4 to 6Printable VersionHeat the olive oil in large saute pan set on high heat
until sizzling, about 2 minutes.
Add
basil, garlic, walnuts, lemon juice and salt to a food processor and pulse
until finely
chopped.
Puree zest, juice, mayonnaise, garlic and the 1/3 cup
chopped basil in a food processor
until smooth and season with salt and pepper.
Combine
basil, garlic and walnuts in a food processor and pulse
until coarsely
chopped.
Pesto: After mayonnaise is completely thickened and smooth, pulse in 1/4 cup
basil until finely
chopped and mixed in.
Directions Combine garlic, spinach,
basil, pine nuts, lemon juice and zest in the bowl of a food processor or a blender and process
until finely
chopped, scraping down the sides of the bowl once or twice.
Stir in tomatoes,
chopped basil, salt and pepper and cook, stirring occasionally
until heated through.
Place the
basil leaves, garlic, pistachios, lemon juice, salt, and pepper into a blender or food processor and pulse
until chopped.
Add the spinach,
basil, nondairy milk, lemon juice, salt, and pepper, and continue to pulse, stopping to stir and scrape the sides if needed,
until the spinach and
basil are finely
chopped.
In the meantime, to make pesto, pulse the
basil and pecans in a food processor
until finely
chopped.
Add the
chopped basil leaves and garlic and grind the mixture against the sides of the mortar
until you get a coarse paste.
2 tablespoons olive oil 1 medium onion, thinly sliced 1 large red bell pepper, stemmed and seeded, thinly sliced 1 1 - inch piece of fresh ginger, peeled and very thinly sliced 1 large cloves garlic, minced 2 teaspoons minced red or green mild chili pepper Sea salt to taste Freshly ground black pepper to taste 1 - 15 ounce can coconut milk or lite coconut milk 2 cups water 2 regular or 1 large vegetable bouillon cube (enough for 2 cups of water) 1 tablespoon soy sauce 2 pounds pattypan squash (unpeeled and unseeded weight), baked, roasted or grilled
until tender, peeled, and cut into wedges [you may substitute eggplant, zucchini and / or yellow squash]; approximately 2 cups cooked chunks 1 cup (approximately) red or gold grape tomatoes, halved 1 cup finely
chopped Swiss chard (I use a food processor for this task) 1/3 cup fresh cilantro leaves and tender stems, rough
chopped Zest of 1 large lime 1/4 cup
basil leaves, preferably Thai
basil 4 teaspoons vegan fish sauce (sold a «vegetarian» in Asian markets) or rice wine vinegar Garnish: 1/4 cup
chopped roasted and lightly salted cashews and peanuts and sprigs of
basil or cilantro
Add pistachios,
basil, lemon juice and salt and pulse
until pistachios are finely
chopped.
Combine the
basil, arugula, garlic, and pine nuts in your KitchenAid ® Food Processor and pulse
until coarsely
chopped.
And I learned to make a homemade sorbet with simple syrup (1 c. Water and 1 c. Sugar heated and stirred
until all the sugar dissolves) plus the juice of 3 - 4 limes and some finely
chopped fresh
basil leaves.
Filling 2 cups meat of fresh young Thai coconut 1 cup water of fresh young Thai coconut 3/4 cup coconut oil — gently warmed in warm water or the dehydrator to soften 1/4 cup Irish moss — washed thoroughly and soaked in hot water for at least 10 minutes 1 cup each raw macadamia and raw cashew nuts — soaked for 2 - 4 hours 2 tablespoons freshly squeezed lemon juice 2 tablespoons nutritional yeast 1 - 2 teaspoons salt about 6 tablespoons purified water 1 cup of
chopped olives of your favourite kind (may I suggest Cerignola olives that come with pits and taste velvety) 1 cup of
chopped sun - dried tomatoes (this time I made an exception and used tomatoes preserved in olive oil instead of the dry variety) 1 packed cup fresh
basil leaves — or more to taste fresh red and yellow tomatoes for garnishing — optionalIn a high speed blender, combine the coconut meat, water and oil with the Irish moss
until very smooth.
1/4 cup canola oil 2 leeks, white part only, split,
chopped and rinsed 7 ears corn, kernels removed, cob discarded 6 tablespoons unsalted butter, divided Salt, to taste For Garnish: Heirloom grape tomatoes, cut in half Micro
basil Crème fraiche In a large saucepan over medium low heat, cook leeks in canola oil for 3 - 4 minutes,
until soft, making sure not to add any color.
How - to: Cook lentils
until soft; add
chopped beets, shallots, fresh
basil, and a few soaked walnuts.
Stir the ricotta
until smooth and creamy, then fold in the
chopped basil.