Sentences with phrase «cup basil»

I usually add at least 1/4 cup basil leaves and parsley leaves.

Add in peas, corn, cherry tomatoes, hemp seeds, parsley, and remaining 1/4 cup basil leaves.

Pizza: 1 recipe Pizza Dough about 1/3 cup basil pesto (recipe below) about 1 1/2 cups Fontina cheese about 1 1/2 cups mozzarella cheese 1 can artichoke hearts, roughly chopped 1 boneless skinless chicken breast half, cooked and chopped (or shredded rotisserie chicken)

1 clove garlic 1/4 cup basil Juice from one lemon 1 tablespoon olive oil Pinch of salt and pepper

Pesto: After mayonnaise is completely thickened and smooth, pulse in 1/4 cup basil until finely chopped and mixed in.

Pizza Toppings: 1 cup marinara sauce (1/4 cup per pizza) 1 zucchini, thinly sliced 1 yellow zucchini, thinly sliced 1/2 white onion, thinly sliced 1 cup basil ricotta (below)

Remove from broiler and top with 1/4 cup basil chiffonade.

Tear 1/4 cup basil leaves over top, season with kosher salt and black pepper, and drizzle with 2 Tbsp.

2 portobello mushroom caps, stemmed and gills scraped off extra virgin olive oil salt and freshly ground black pepper 4 slices hearty whole wheat bread OR 2 whole wheat buns 2 slices provolone fresh baby spinach 1/4 cup basil pesto (homemade or purchased) 2 slices roasted red pepper (patted dry)

1 clove garlic 1/4 cup basil Juice from one lemon 1 tablespoon olive oil Pinch of salt and pepper

2 cups basil, packed 1/2 cup pistachios 1/3 cup olive oil 1 tbsp lemon juice 1 tsp sea salt A pinch of black pepper

2 Cups cooked farro 1/4 Cup basil, chopped 2 Tablespoons extra virgin olive oil 4 Ounces mozzarella cheese, chopped 1 Tablespoon balsamic vinegar 1/2 Teaspoon sea salt 1/4 Cup chopped onion or shallot Fresh ground pepper to taste 2 Medium tomatoes, chopped

1 rustic baguette, cut into 1/2 inch cubes 2 cups heirloom grape tomatoes, halved (or use large tomatoes) 14 oz artichoke hearts, halved 14 oz black olives 1 cup marinated mozzarella, cut in 1/2 inch pieces 1/2 cup basil leaves, thinly sliced, plus extra for garnish if desired 3 tablespoons extra virgin olive oil 2 tablespoons water 2 tablespoons balsamic vinegar 2 tablespoons Dijon mustard 1/2 teaspoon salt 1/2 teaspoon black pepper

Osso Bucco and Five Cheese Lasagne Print Email Serves 8 - 10 Time 4 hours Ingredients 2 carrots, diced 2 brown onions, diced 2 sticks celery, diced 4 cloves garlic, diced 2 bay leaves 2 tbsp extra virgin olive oil 4 pieces osso bucco 1 cup basil leaves 1 cup red wine 4 x...

Stir in the remaining 1/4 cup basil.

In a large bowl combine quinoa, pumpkin, 3/4 cup basil, beet, oats, 1/4 cup goat cheese, garlic, salt, and ginger.

1 cup each basil, sun - dried tomatoes, walnuts, and olive oil.

Ingredients: 5 — 6 cups basil leaves / 1/3 C pine nuts, 1/3 C walnuts or 2/3 C of one or the other / 7 cloves of garlic, less if you prefer / 1 cup grated Parmesan cheese / 1 1/4 cup olive oil / 1 t salt, 1/2 t pepper.

2 medium yellow onions, diced 6 plum tomatoes (2 1/2 lbs), halved 1 28 oz can fire roasted diced tomatoes 4 garlic cloves, minced 1/2 tsp red pepper flakes (so taste) 1 quart chicken or vegetable stock 1 tbsp tomato paste 1/3 cup basil, chopped (3/4 oz) 4 slices bacon or pancetta Parmesan rind (optional)

Pesto filling 2 cups basil leaves, packed 1/2 cup pine nuts or walnuts 1/2 cup freshly grated Parmesan cheese 2 medium cloves of garlic, peeled and sliced thickly 1/4 teaspoon salt 1 - 3 tablespoons extra virgin olive oil 1/2 cup shredded mozzarella or asiago cheese.

Add cucumber, tomatoes, onion, 1/4 cup basil, 1/2 teaspoon salt, and pepper to dressing.

Arrange salad on a platter; sprinkle evenly with remaining 1/4 cup basil and remaining 1/2 teaspoon salt.

Sprinkle with remaining 1/4 cup basil.

Stir in 1/4 cup basil, crushed red pepper, and tomatoes; cook 1 minute.

1/2 cup pearl barley 1 cup water 2 garlic cloves, peeled 1/2 cup walnuts plus more for garnish 1/2 ounce Parmesan, grated, plus more shaved for serving 1-1/2 cups basil leaves 1/4 teaspoon salt 1/4 teaspoon black pepper 1/4 cup olive oil 1 - 15 ounce can cannellini beans, drained and rinsed 1 handful baby arugula 2 scallions, thinly sliced 2 tablespoons minced chives 1/4 cup chopped walnuts

vinegar, salt, and pepper, 1/4 cup basil, and remaining beans into paste.

2 lbs Patty pan squash, scrubbed until clean, and cut into thick slices 1 Vidalia onion, thinly sliced 2 tbsp olive oil salt 1/2 cup basil leaves, chopped

1 medium zucchini, cut into 1 - inch disks 1/2 cup basil, packed 5 or 6 Tbsp raw tahini lemon juice (from 1/2 lemon) 2 garlic cloves 1/2 — 1 tsp salt

Roasted Broccoli Basil Pesto 4 cups chopped broccoli 1/4 cup macadamia nuts (or whatever really - cashews, pinenuts, almonds, sunflower seeds) 1 whole avocado, seed removed of course 4 - 5 cloves garlic juice 1 large lemon 2 cups basil 1 cup kale 1 - 1 & 1/2 cups water 1/2 - 1 teaspoon salt (to taste or less if you prefer)

2/3 cup sunflower or olive oil (for frying) 3 medium zucchini, cut into 1 / 4 - inch - thick slices 1 1/2 tablespoons red wine vinegar 3/4 cup frozen edamame 2 cups basil leaves, shredded coarsely 1/4 cup parsley leaves 1/3 cup olive oil Salt and black pepper 9 ounces penne (or pasta of choice) Grated zest of 1 lemon 1 1/2 tablespoons small capers

Mozzarella, Tomato and Avocado Salad 1 container cherry tomatoes, cut in half 1 carton fresh mozzarella cheese pearls, drained 1 avocado, peeled and diced 1/3 cup basil, julienned 2 tablespoons fresh parsley 1/4 cup lemon juice 1/4 cup olive oil salt and pepper baguette - optional.

Meanwhile, place the following ingredients in a food processor: avocado, 1/4 cup basil leaves, spinach, lemon juice, garlic, vegan yogurt, nutritional yeast, salt and pepper, and red chili flakes.

Pin It Ingredients: 3/4 pound angel hair pasta 1/4 cup basil pesto 2 large eggplants, cut lengthwise into 8 slices 4 tablespoons olive oil salt + pepper, to taste 1 pound lean ground turkey or ground chicken 2 cloves garlic,... Continue Reading →

Finely chop the 1/4 cup basil, 1/4 cup cilantro, 5 tarragon leaves, 2 cloves garlic, and serrano pepper in the food processor, adding it to the tomato puree.

1 pkg Nasoya ® Organic Cubed Super Firm Tofu 1/4 cup rice flour 1/4 cup nutritional yeast 1 tsp garlic powder 1/4 cup rice milk 1 avocado 2 cloves garlic 1 lemon 1 1/2 cups basil 1/2 cup walnuts 1 to 2 cups kale 1/2 cup cherry tomatoes 1 onion Cracked red pepper Salt 1/2 cup plus 1 to 2 tbsp olive oil, divided 1 box farfalle pasta

Ingredients: (Serves 4) 1 cup Ellyndale Organics ™ Extra Virgin Olive Oil 1 cup cauliflower, chopped 3 cups spinach, chopped 2 cups basil, chopped 2 cloves garlic, chopped tsp salt tsp black pepper

Add tomato mixture, sugar snap peas and spring onions, lemon juice, 1 1/2 cups basil, and 1 1/2 cups mint to pasta and toss gently to combine (you don't want to break up the tomatoes too much); season with salt, pepper, and more lemon juice if desired.

Sprinkle with 1/3 cup basil.

Vegetables 4 large red onions 1 medium eggplant 4 large (or 8 medium) Roma tomatoes 1 teaspoon dried thyme 1/2 cup olive or grapeseed oil Pesto 4 cloves garlic 1/2 cup good olive oil 3/4 cup lightly roasted pine nuts, plus one tablespoon for garnish 2 cups basil leaves, reserving four small leaves for garnish * 3/4 cup good - quality green olives, such as Cerignola, pitted 1 scant tablespoon capers Salt to taste

Ingredients 1 large loaf ciabatta or other rustic Italian bread, sliced 2 small cucumbers, halved, and sliced 2 large plum tomatoes, seeded and chopped (or you can use cherry) 1/2 lb buffalo mozzarella or buccacini, roughly torn into pieces 1 cup basil leaves, roughly torn salt to taste

Ingredients 1 3/4 lbs plum tomatoes (about 4 large), finely diced 2 cloves garlic, pushed through a press 1 tsp salt 1/2 tbsp balsamic vinegar 1 tsp white sugar 1/2 tsp red pepper flakes 1 cup basil leaves, chopped 1 lb penne rigate

25 cherry tomatoes 25 basil leaves 25 bocconcini (bite - sized mozzarella balls) 1 cup basil - parsley pesto (recipe follows) toothpicks