Taste and add
extra basil pesto (if desired) and extra salt, if needed.
Not exact matches
almond,
basil, black pepper, bread, cheese, chickpea, cloves, egg, almond meal, bread crumbs, chickpeas, garlic, oregano, parsley, pasta, peas,
pesto, pine nuts, salt, tomato sauce, olive oil, tomato, onion, dried, oil, garlic cloves, sprinkle, sauce,
extra virgin olive oil, pepper, noodles, parmesan, cloves garlic, parmesan cheese, pasta sauce, olive, baking, pulse, dough, mayo, nuts, leaves, marinara
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
And as if all those roasted vegetable flavors weren't enough, we add gnocchi because we just love those little cheek - pinching potato dumplings, plus a good dose of
basil pesto —
extra special bonus points if you made homemade
pesto while
basil was at its peak back in the summer — and a big handful of seasonal greens because, healthy January is here!
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)
Chickpeas are the basis for this savory pressure - cooker Italian bean stew, which gets an
extra kick from a spoonful of intensely flavored
basil pesto.
Classic, simple
basil pesto recipe with fresh
basil leaves, pine nuts, garlic, Romano or Parmesan cheese,
extra virgin olive oil, and salt and pepper.
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
Our
Basil Pesto Pasta recipe is made with fresh
basil, pine nuts,
extra virgin olive oil and gluten free pasta.
Ingredients: For the almond -
basil pesto 1 clove garlic fresh
basil leaves (a good handful) almonds (a good handful) 6 tablespoons
extra virgin olive oil whole sea salt (to taste) For the tomatoes 4 - 5 tomatoes (I used Piccadilly, an italian variety.
Anyway, this salad is made with sweet yellow and white corn, mostly for a little
extra color, a creamy
basil pesto aioli, fresh spinach and some red onion.
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
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
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
I've used spinach, rather than
basil, in this
pesto to give the dish an
extra nutrient boost.
Even though kale isn't as flavourful as
basil, I find by adding
extra garlic, lemon and olive oil you can make a delicious
pesto with all the goodness of kale.
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
To prepare a dairy - free
pesto recipe, simply blend 2 cloves garlic, 1/3 cup almonds, 1/4 cup
extra virgin olive oil, 1 bunch
basil, splash of lemon juice and 1/4 tsp salt.
If you have some
extra time, try whipping up a simple
basil pesto or this ridiculously easy and delicious Five Minute Cashew Sauce.