Sentences with phrase «cup basil pesto»

1 eggplant, cut into 1 / 2 - inch thick slices 1-1/2 tablespoons kosher salt 1 red onion, cut into 3 / 4 - inch thick rounds 1 cup cherry tomatoes 1 red pepper, cut into 1 - inch wide strips 1 yellow squash (about 3/4 pound), cut into 1 / 2 - inch thick diagonal slices 1 zucchini (about 3/4 pound), cut into 1 / 2 - inch thick diagonal slices 1 tablespoon olive oil 1/2 tablespoon black pepper 4 5 × 4 - inch pieces rosemary focaccia, halved horizontally 1/4 cup basil pesto 4 ounces goat cheese, crumbled 1 handful arugula

2 tbsp olive oil 1 ounce pancetta or bacon chopped (5 - 6 thin slices) 1 1/2 cups chopped green cabbage 1 cup chopped onions (1 onion) 1 cup sliced carrots (2 carrots) 1/4 cup chopped celery (2 stalks) 3 garlic cloves, minced 1 cup chopped, drained, canned plum tomatoes 2 quarts Chicken Stock 1/2 cup peeled, diced potato (2 potatoes) 1 ounce Parmesan cheese rind 3 ounces angel hair pasta broken into 2 - inch pieces (about 3/4 cup) 1/2 cup drained chickpeas 1/2 cup drained kidney beans 1/3 cup basil pesto 1 tsp salt 1 tsp ground black pepper Freshly grated parmesan cheese

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)

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)

Not exact matches

For the avocado pesto: 1 ripe avocado Juice from 1 - 2 lemons 2 small or 1 large garlic clove 1 cup packed basil leaves 1 jalapeno, seeded (optional) 2 tablespoons olive oil 1/4 cup water (more as needed to thin sauce) Salt and pepper to taste

for the ramp + chili pesto: 3 ramps, frilly bottoms discarded, white + green parts roughly chopped 2 small green chilies (such as a jalapeno, or serrano), seeded and chopped 5 - 7 basil leaves, chopped a handful of arugula 1/4 teaspoon of salt (or more to taste) pepper 1/4 cup of extra virgin olive oil

1 recipe honey whole wheat pizza dough ~ 1/3 cup purchased or homemade basil pesto combination of 4 Italian cheeses: I used thinly sliced fresh mozzarella and freshly grated Asiago, fontina, and Parmesan Roma tomatoes, thinly sliced salt and freshly ground black pepper fresh basil, chopped for garnish

1 tbsp olive oil 1 onion, peeled and chopped 3 cloves garlic, minced 2 carrots, peeled and chopped 2 tsp dried basil 1 tsp dried oregano 1 tsp dried parsley 1 cup white wine 3 tomatoes, chopped 2 cans white beans, drained and rinsed 4 cups vegetable stock 1 tsp sea salt cracked black pepper 2 cups kale, roughly chopped 6 tsp basil pesto

Add another 1/4 cup of basil pesto, stir everything together, and reheat gently on low - medium heat.

Cheesy Nut Dust and Vegan Pesto 1/2 cup / 70 g almonds 1 tbsp nutritional yeast 1 large handful basil 1 large handful spinach 1/3 cup / 80 ml olive oil 2 tbsp lemon juice a few pinches salt 1 small avocado (use half if you have a large and serve the rest on the side)

cans whole plum tomatoes * 2 cups cooked chickpeas * 1 tablespoons chopped or dried oregano * 2 handfuls chopped fresh parsley * 4 sprigs of thyme, leaves removed * 2 tablespoons honey * 6 - 8 cups vegetable stock * 2 -LRB-- ish) cups sourdough bread, cubed * salt and pepper to taste * Basil Pesto (1/2 cup lemon basil, 1/2 cup parsley, 1/4 cup olive oil, 2 cloves garlic)

ingredients MEDITERRANEAN POTATO PANCAKE 1 (30 - ounce) bag frozen hash browns (thawed and moisture squeezed out) 1 cup store - bought basil pesto...

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)

For the edamame pesto: 2 cloves garlic, chopped 1 cup packed basil leaves Handful (1/4 cup or so) fresh cilantro 14 oz package shelled edamame, thawed 1/2 cup vegetable broth 2 tablespoons fresh lemon juice 1 teaspoon olive oil 1 teaspoon salt Optional: 2 tablespoons nutritional yeast

2 medium eggplant, quartered and cut into 1/4 inch slices 2 medium red onions, quartered and cut into 1/4 inch slices 1/4 cup olive oil 1 teaspoon salt 1/2 lemon, juiced 2 tablespoons chives (optional) 1 loaf fresh sourdough or country white bread, cut into 1 / 2 - inch slices (about 10) 1/2 cup chive or basil pesto 1 cup white bean spread (recipe follows)

For pesto 2 garlic cloves, peeled 2 bunches of basil (about 2-1/2 cups leaves and soft stems) 1-1/2 cups grated Parmesan Zest of 1 lemon 2 ounces (1/2 cup) toasted pine nuts 1/2 cup olive oil

1 Tablespoon DeLallo extra virgin olive oil 1 cup diced white onion (about half a medium onion, peeled) 3 cloves garlic, minced 8 eggs, whisked 1 (12 - ounce) jar DeLallo roasted red peppers, drained and diced 2 handfuls baby arugula, roughly chopped 1 cup shredded Mozzarella cheese (I used part - skim) 1/4 cup DeLallo basil pesto 1/2 teaspoon salt 1/4 teaspoon black pepper

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.)

Hemp Seed + Flax Oil Basil Pesto 2 packed cups of fresh basil leaves 3 tablespoons hemp seeds hulled 2 tablespoons cold pressed flax oil 2 tablespoons olive oil * juice of one large lemon 2 small, or 1 large clove of garlic 1/4 teaspoon salt

It's only fair to share... 5 Minute Kale Pesto, with kale, olive oil, garlic, pine nuts and a full cup of parmesan cheese is a delicious twist on traditional basil pPesto, with kale, olive oil, garlic, pine nuts and a full cup of parmesan cheese is a delicious twist on traditional basil pestopesto.

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

For the pesto: 2 cloves garlic 3 cups fresh basil, loosely packed 1/2 cup pepitas (shelled pumpkin seeds), plus extra for garnish 1/3 cup olive oil 2 tablespoons nutritional yeast flakes 1 tablespoon fresh lemon juice 1/2 teaspoon salt Several dashes fresh black pepper

ingredients BROCCOLI PIZZA CRUST: 2 heads broccoli (stems removed) 1 egg (beaten) 1/3 cup Parmesan cheese (grated) 1 teaspoon dried oregano pinch Kosher salt PIZZA TOPPINGS: 1 bunch broccolini (rinsed) 1/4 pound brussel sprouts (ends removed, halved) 2 large kale leaves (rinsed) 1/4 pound sugar snap peas (trimmed) 1/4 cup olive oil (plus more to garnish) 4 cloves garlic (peeled, minced, divided) 1/2 cup canned tomato paste 1 teaspoon fresh oregano (finely chopped) 1 teaspoon fresh rosemary (finely chopped) 1/2 cup grape tomatoes (halved) store bought basil pesto (to garnish) Parmesan (grated, to garnish) red chili flake (to garnish) 1/4 cup fresh basil (torn, to garnish) Kosher salt and freshly ground black pepper (to taste)

Print Red pepper pesto Ingredients 1 cup red peppers roasted and peeled 5 - 6 leaves basil 2 - 3 cloves garlic 3 - 4 pieces sun - dried tomatoes previously soaked for minimum one hour salt to taste Instructions Place all the ingredients in a high - speed blender and process until the mixture -LSB-...]

Makes 4 servings Ingredients 8 ounces whole wheat lasagna noodles 15 ounces part - skim ricotta 1/3 cup chopped basil 1/4 cup toasted pine nuts 1/3 cup packaged pesto 4 ounces shredded part - skim mozzarella Preparation Preheat the oven to 350.

ingredients MEDITERRANEAN POTATO PANCAKE 1 (30 - ounce) bag frozen hash browns (thawed and moisture squeezed out) 1 cup store - bought basil pesto 3 and 1/2 tablespoons olive oil (divided) 2 tablespoons unsalted butter (divided) 2 cloves garlic (peeled, minced) 1 (5 - ounce) package spinach 1 lemon (juiced) 1/4 cup sunflower seeds 1/4 cup sun - dried tomatoes (thinly sliced) 1/2 cup feta cheese (crumbled) 1/4 cup fresh basil (leaves only, thinly sliced) Kosher salt and freshly ground black pepper (to taste)

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

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

Creamy Basil Pesto Dressing 1/2 cup plain (unsweetened) yogurt 4 - 5 teaspoons basil pesto (taste as you go and add more if needed) 1 teaspoon mayo Sea salt (to taste) Black pepper (to tPesto Dressing 1/2 cup plain (unsweetened) yogurt 4 - 5 teaspoons basil pesto (taste as you go and add more if needed) 1 teaspoon mayo Sea salt (to taste) Black pepper (to tpesto (taste as you go and add more if needed) 1 teaspoon mayo Sea salt (to taste) Black pepper (to taste)

supergreen #whole30 pesto makes 1 cup ingredients + 1 cup herb leaves, packed (basil, cilantro or parsley) + 1/4 cup toasted nuts or seeds (pine nuts, pumpkin seeds or almonds) + a pinch salt + 1/4 C — 1/2 C water

Now, add the pesto ingredients (2 - 3 big handfuls of fresh basil leaves and about 1/4 cup of toasted pine nuts) and pulse for another minute or so, until no large pieces of basil remain and the whole mixture has turned slightly green.

prepared basil pesto, divided 2 bocconcini mozzarella balls, each cut into 6 slices 4 cups mixed salad greens click here for preparation instructions» Gluten - Free Recipe of the Week Whether you're avoiding gluten altogether or simply cutting back on wheat, you'll love the tasty options we offer.

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

Thai Pesto 2/3 cup unsalted dry roasted peanuts 2 garlic cloves, sliced 2 teaspoons finely grated fresh ginger with the juice 2 long green Thai chiles, seeded and chopped (I used fresh cayenne chiles) 1 small bunch fresh cilantro leaves (about 1 packed cup), stems discarded 1 large handful of fresh mint leaves 1 large handful of fresh basil leaves (rough chop) 1 - 2 tablespoons soy sauce or Thai fish sauce (to taste) 2 tablespoons freshly squeezed lime juice (2 limes) 1 tablespoon brown sugar or palm sugar

Drizzle with pesto, then top with basil leaves and remaining 1/4 cup pistachios.

For the minty pea pesto: 1 cup of fresh or frozen peas 5 mint leaves 10 basil leaves the squeeze of 1/2 a lemon 1/2 teaspoon of sea salt freshly ground black pepper about 1/3 cup of extra virgin olive oil

For the pesto: 1/2 cup raw shelled sunflower seeds, soaked in water overnight 1 small garlic clove 2 cups (packed) arugula leaves 1 cup (packed) fresh basil leaves 1/4 cup extra virgin olive oil 2 teaspoons honey Zest of one lemon Juice of half a lemon

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.

about 15 rice paper wrappers spicy cilantro almond pesto about 1/2 purple cabbage — thinly sliced 1/4 — 1/2 ripe sweet melon such as Honeydew 2 - 3 medium carrots — finely shredded 2 cups fresh basil leaves large handful fresh mint leaves — optional

For the green layer, I stirred in about 1/4 - 1/2 cup of basil pesto at the end.

1/4 cup plus 2 tablespoons basil pesto 4 8 - inch round flatbreads (or 8 slices of your favorite bread) 8 ounces fresh mozzarella, thinly sliced 2 ounces goat cheese 2 ripe tomatoes sliced 1/8 pound thinly sliced prosciutto di Parma

pesto ingredients: 1 cup pumpkin seeds, toasted in a dry pan over medium heat (or not, as discussed above) 1 cup packed fresh basil leaves 3 tbsp extra virgin olive oil splash of water 1 tbsp lemon juice small clove of garlic, peeled + crushed salt + pepper

1 lb ground turkey 1 (12 oz) jar roasted red bell peppers 1/4 cup jarred sundried tomato pesto (You could also use basil pesto.)

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

Spoon approximately 1/3 cup of basil pesto onto the mushroom.

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...]

Paleo Macadamia Nut Pesto Rolls Yield: 1 serving You will need: food processor, cutting board, and knife 1 1/2 cups fresh basil (add... [Read more...]

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

Pesto and sweet basil will enhance the flavor of steamed asparagus, too, and 1 cup of the vegetable has 3.5 grams of carbs.

RAW LEMON PESTO ZUCHINNI PASTA 2 cups packed fresh basil 2 medium cloves of garlic 1/4 cup extra virgin olive oil 1/4 cup raw pine nuts 2 tbl of fresh lemon juice 1 tbl of fresh lemon zest 2 heaping tablespoons nutritional yeast 1/2 teaspoons sea salt 4 medium zucchini