4 Garnish with the frozen blackberries, and
an extra fresh basil leaf if desired.
Serve your cauliflower fried rice garnished with
extra fresh basil and finely sliced scallions if you feel fancy.
When you have
some extra fresh basil and love hummus, please try it.
Serve the pasta warm topped with a garlicky breadcrumbs and a little
extra fresh basil if you like.
Not exact matches
2 tablespoons peanut or vegetable oil 1 large yellow onion, diced 3 cloves garlic, minced 1 (14 - ounce) container
extra firm tofu, cut into 1 - inch cubes 2 cups vegetable stock 1 (14 - ounce) can light coconut milk 1/2 cup of Peanut Butter & Company» sThe Heat Is On 4 carrots, peeled and cut into 1 - inch cubes 3 potatoes, peeled and cut into 1 - inch cubes 1 cup frozen peas 3 tablespoons chopped
fresh basil Finely ground sea salt Freshly ground black pepper
2 teaspoons olive oil 3 cloves garlic, minced 1 small head cauliflower (about a pound), leaves removed, cut into florettes 4 cups vegetable broth, divided 1/2 teaspoon salt Big pinch dried thyme Lots of
fresh black pepper 1 tablespoon arrowroot or cornstarch 1 cup loosely packed
basil leaves, plus a little
extra for garnish
half a garlic clove, peeled a handful of
fresh basil, cleaned 2 handfuls of shelled hazelnuts 2 tablespoons nutritional yeast flakes 2 tablespoons wholemeal breadcrumbs 1 tablespoon
extra virgin olive oil
For the Crepe Batter 2 large eggs 1 1/4 cups whole milk 1 cup flour 1 tablespoon + 2 teaspoons Trio Carmel
Extra Virgin Olive Oil Pinch sea salt 1 tablespoon minced
fresh herbs, such as parsley and / or
basil In a blender add the wet ingredients...
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 piece whole wheat bread 1 tablespoon vegan butter 1 medium sized onion (about 2 cups), chopped 1 tablespoon
extra virgin olive oil 1 - 15 ounce can white beans, drained and rinsed 3 tablespoons nutritional yeast 1/4 cup water 1 teaspoon sea salt ⅛ teaspoon dried
basil 1 teaspoon red pepper flakes 6 cloves garlic, minced 4 cups packed
fresh spinach, roughly chopped 1 can artichoke hearts, drained and chopped 1/4 cup vegan mozzarella cheese
SESAME GARLIC SAUCE INGREDIENTS: 1/4 cup gluten - free tamari soy sauce 2 1/2 tablespoons maple syrup / coconut nectar 2 1/2 tablespoons
fresh lime juice, plus
extra 1 1/2 teaspoons toasted sesame oil (I used a hot - toasted one with chilies) 1 clove of garlic, finely grated with a Microplane grater 2 tablespoons sesame seeds, plus
extra for garnish NOODLES ETC: 3/4 lb noodles of choice 4 cups small broccoli florets, from roughly 1 bunch of broccoli 2 tablespoons coconut oil 8 oz / 227 grams tempeh, sliced 1/2 inch thick handful of Thai
basil leaves, sliced (or regular
basil, no big deal!)
INGREDIENTS 1 recipe pizza dough
extra virgin olive oil, for grilling vegetables and brushing crust 1 - 2 cloves garlic, thinly sliced as possible summer vegetables (zucchini, yellow squash, eggplant, bell peppers, onion, tomatoes, etc.), kosher salt and freshly ground black pepper chicken sausage (optional)
fresh mozzarella, thinly sliced freshly grated Parmesan cheese
fresh basil, julienned
200 g black chickpeas, soaked in cold filtered water for at least 9 hours, or overnight, then washed and drained 150 g quinoa, washed under cold running water half a red pepper, cleaned and cut into cubes half a yellow pepper, cleaned and cuto into cubes 8 - 10 cherry tomatoes, cleaned and cut into quarters 1 carrot, cleaned and cut into cubes 2 hanfuld black pitted olives, chopped a handful of
fresh parsley, cleaned and finely chopped a handful of
fresh basil, cleaned and finely chopped
extra virgin olive oil, to taste whole sea salt, just enought to taste
fresh basil, chopped (or
fresh mint) 1/3 cup
extra virgin olive oil 2 Tbsp.
250 g peeled potatoes 1 large zucchini, cleaned and cut into pieces 1 clove of garlic, peeled and cut into halves 2 - 3 cm
fresh ginger root, peeled and chopped 2 tablespoons
extra virgin olive oil 2 tablespoons shoyu a pinch of Himalayan salt freshly ground white pepper, to taste 1 teaspoon vegetable stock powder 200 ml unsweetened and unflavoured oat milk 150 g plain tofu 2 tablespoons nutritional yeast flakes 3 teaspoons mild curry powder a handful of
fresh basil, cleaned a few
fresh thyme sprigs, cleaned 4 teaspoons agar agar powder mixed with 100 ml unsweetened and unflavoured oat milk 50 - 60 g vegan ham, chopped
Olive Oil Lemon Simple Salad Dressing: (as the name says it all)
Extra Virgin Olive Oil, squeeze of lemon, dried
basil, dried oregano, sea salt &
fresh ground black pepper to taste.
Tomato Sweet
Basil Sauce 2 tablespoons
extra virgin olive oil 1 small onion, diced 6 garlic cloves, minced 2 bay leaves pinch red chili flakes 2 teaspoons salt 1/2 teaspoon cracked pepper 2 tablespoons full - bodied red wine 2 (796 mL) cans organic diced tomatoes (or 12 - 15 diced
fresh tomatoes) 1 oz (handful)
fresh basil, chopped 1 teaspoon brown sugar
I generally add a generous handfull of
fresh basil and a bit of
extra lemon juice (more than normal) to bring out the
basil flavour.
Ingredients 2 whole wheat friselle 320 - 350 g
fresh ripe tomatoes, sliced or cut into pieces dried oregano, to taste
fresh and cleaned
basil, to taste
extra virgin olive oil, to taste whole sea salt, just enough to taste Makes 2 servings.
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)
AND the belly is happy about it Let's start baking... well, not really Frozen Berry
Basil Non-Dairy Smoothie Yields: 4 servings Ingredients: 2 cups of So Delicious Vanilla Coconut Milk 2 cups of So Delicious Strawberry Ice Cream 2 cups of frozen strawberries (I buy
fresh and put in freezer) 2 cups of ice cubes 3 - 4 small
fresh basil leaves (grab a few
extra and set aside for garnishing) 1/2 cup of frozen blueberries (again, I buy
fresh and freezer myself) Directions: 1.
Ingredients: 2 tablespoons olive oil for frying 1 small white onion, finely chopped 2 medium - sized carrots, finely chopped 1 pack of Sainsbury's Mushroom Mince 3 cloves garlic, minced 1cup of cooked brown lentils 1 tin of chopped tomatoes or Italian passata 3 tablespoons tomato paste 2 teaspoons
fresh thyme leaves +
extra for sprinkling 1 / 4teaspoon salt, or to taste 1 tablespoon of dry
basil 1 teaspoon of miso paste (optional but adds a depth of flavour) Pasta of your choice — I have used linguine
Ingredients 1/2 cup light olive oil do not use
extra virgin 1 tbsp white wine vinegar 1 tbsp
fresh orange juice 2 tbsp water 3 ripe strawberries 3
fresh basil leaves 1/8 tsp salt
Ingredients - 4 oz of
fresh basil, stems removed - 3 cloves of garlic - 1/3 cup Parmesan - 1/2 tsp salt (more to taste)- Juice of quarter of a lemon - 1/4 cup
extra virgin olive oil - 2 tablespoons toasted pine nuts (optional) What to do 1) Pulse all of the ingredients in a food processor until smooth.
And to make this pizza
extra special and amazingly delish, we are topping it off with loads of roasted garlic gloves, sweet cherry tomatoes, fragrant
fresh basil, and then giving it a nice drizzle of balsamic glaze and
extra virgin olive oil.
1 baguette, sliced about 3/4 inch thick
extra virgin olive oil salt 4 ounces goat cheese 1 pint strawberries, sliced 2 tablespoons balsamic vinegar 1/3 cup
fresh basil leaves, chopped
1 cup French green or brown lentils 3 tablespoons white wine vinegar 1 1/4 cups water 1 cup couscous (I used whole wheat) 1/2 teaspoons salt 1/4 cup
extra virgin olive oil 1 large garlic clove, minced and mashed to a paste with 1/4 teaspoon salt 1/2 cup
fresh mint leaves, chopped 1 bunch arugula, stems discarded and leaves washed well, spun dry and chopped 2 cups cherry or grape tomatoes, halved 1/2 cup kalamata olives, pitted and chopped 1 cup crumbled feta 1/4 cup
fresh basil, julienned
«Nobody is going to convince me that using tomato paste and adding water and sugar is better than using
fresh - packed tomatoes,
fresh basil and
extra virgin olive oil.
«Our upcoming menu features an authentic Margherita pizza with DOP - certified San Marzano tomatoes,
fresh mozzarella,
extra virgin olive oil and
fresh basil,» Kousaie says.
Ingredients: 300 g kamut short pasta 1 large cup
fresh fava beans 1 large bunch asparagus 1 garlic clove For the creamed zucchini 3 medium zucchini, peeled and stems removed a large handful of peeled almonds a handful of
fresh basil grated zest of 1 lemon 4 tablespoons
extra virgin olive -LSB-...]
1 package
extra firm organic tofu 2 tablespoons neutral - tasting oil like safflower or refined coconut oil, divided 2 tablespoons lemon juice 2 tablespoons brown rice syrup 1 teaspoon herbes de Provence 6 leaves
fresh basil, thinly sliced, plus
extra for garnish 1/2 teaspoon sea salt 1/4 teaspoon finely ground black pepper
2 tablespoons olive oil 4 cloves minced garlic 1/4 teaspoon crushed red pepper 1 28 - ounce can crushed tomatoes 1/4 cup vodka 1/4 teaspoon dried thyme 1/4 teaspoon dried oregano 1/2 teaspoon salt A few dashes of
fresh black pepper 1/2 cup sliced or slivered almonds 1/4 cup finely chopped
fresh basil, plus
extra for garnish 1/2 pound penne pasta
2 cups packed
fresh basil leaves 1/2 cup marcona almonds 1/2 cup grated Natural & Kosher parmesan 2 garlic cloves, peeled juice of 1/2 lemon (about 2 tbsp) 1/2 tsp lemon zest 1/2 -3 / 4 cup
extra virgin olive oil salt and pepper, to taste
1/2 cup packed
fresh dill 1/2 cup packed
fresh mint 1/2 cup packed
fresh parsley 1/3 cup packed
fresh basil 2 garlic cloves, chopped 2 scallions, white and green parts, sliced 1 1/2 tablespoons freshly squeezed lemon juice Pinch kosher salt, more to taste 1/2 cup
extra virgin olive oil 1/2 cup crumbled feta cheese 1/2 cup Greek yogurt 1/4 cup mayonnaise, optional Raw chopped vegetables or pita chips, for serving.
Don't skip the topping — the
fresh and crunchy topping of lime,
basil and peanuts adds
extra flavor and texture!
Ingredients For the salad 1 cup whole barley (hulled) 3 cups filtered water a pinch of whole sea salt a piece of kombu (2 cm long), soaked pumpkin seeds (a good handful), lightly toasted 1 cup daikon sprouts
fresh basil leaves for garnish (optional) For the dressing 3 tablespoons
extra virgin olive oil 2 tablespoons -LSB-...]
I simply tossed tomatoes, onion, and garlic in the food processor and then transferred that mixture to a saucepan with sugar, red wine vinegar, salt, pepper, and smoky paprika (for an
extra layer of flavor), simmered it for about a half hour, and added about a tablespoon of
fresh basil for a hint of freshness at the very end.
Classic, simple
basil pesto recipe with
fresh basil leaves, pine nuts, garlic, Romano or Parmesan cheese,
extra virgin olive oil, and salt and pepper.
Ingredients 6 - 7 tomatoes, cleaned and seeds removed then cut into small pieces 6 sundried tomatoes, soaked in filtered water for about 10 minutes then rinsed, pat - dried and cut into pieces a handful of
fresh rocket, cleaned and chopped a handful of
fresh basil, cleaned and chopped 1 garlic clove, peeled and cut into slivers
extra -LSB-...]
Our
Basil Pesto Pasta recipe is made with
fresh basil, pine nuts,
extra virgin olive oil and gluten free pasta.
Finely dice 10
fresh basil leaves and add them to the bowl with the diced tomatoes, season with 1/2 teaspoon of dried oregano, sea salt and freshly cracked black pepper, next add 1/2 teaspoon of balsamic glaze and 2 tablespoons of
extra virgin Spanish olive oil, mix everything together until it's well mixed, cover the bowl with seran wrap and add it to the fridge
3 - 4 tbsp
extra virgin olive oil 1/4 red onion, minced 1/2 large tomato, diced medium 1/4 of a small bunch of kale, diced medium 1 can drained cannellini beans 1 tbsp balsamic vinegar 1 slice gluten - free bread 2 eggs Kosher Salt and Pepper
Fresh basil, chiffonade (optional)
4 teaspoons
extra virgin olive oil, divided 1 1/2 cups small cherry tomatoes (the
fresher and sweeter the better) 2 medium zucchini, julienned (see note above) 1 medium yellow onion, halved lengthwise and thinly sliced 2 cloves garlic, minced 2 tablespoons
basil chiffonade 2 tablespoons Meyer lemon juice 2 tablespoons slivered (not sliced) almonds, toasted Salt and freshly ground black pepper to taste
Fresh squeezed lime juice and chopped fresh basil add a nice extra flavor when ser
Fresh squeezed lime juice and chopped
fresh basil add a nice extra flavor when ser
fresh basil add a nice
extra flavor when serving.
4 - 5 handfuls of fava beans 1 and a half handfuls of hijiki seaweeds, soaked in filtered water for 15 - 20 minutes, then cooked in boiling water for another 15 minutes, drained, rinsed under cold running water and drained again 1 cucumber, cleaned and cut into small sticks 4 - 5 tablespoons
extra virgin olive oil 2 tablespoons tamari juice of half a lemon 1 tablespoon rice vinegar a pinch of whole sea salt a pinch of chili powder
fresh basil, cleaned and chopped, to taste
1/2 cup
fresh basil (packed) 2 garlic cloves 4 Tbsp
extra virgin olive oil 4 Tbsp tahini 4 Tbsp lemon juice (from one lemon) 2 Tbsp filtered water 30 oz (850 g) cooked garbanzo beans (canned or homemade) 1 tsp salt
1 (15 - ounce) can cannelloni beans, drained 2 to 4 cloves garlic 3 tablespoons lemon juice 1 tablespoon
extra virgin olive oil 1/4 teaspoon fine sea salt, or more to taste 1/8 teaspoon pepper 2 teaspoons chopped
fresh Italian parsley,
basil, or a combination Additional chopped
fresh Italian parsley or
basil, or diced roasted red peppers for garnish (optional)
Marisa Moore, RD Yields 2 - 45 mins Prep Time Save Recipe Print Recipe Ingredients2 cups cooked chickpeas, (1 15 oz can, rinsed and drained) 1 tomato, chopped and seeded1 clove garlic, minced1 tablespoon
extra virgin olive oil1 / 2 lemon, juiced2 - 3
fresh basil leaves, tornFresh cracked black pepper to tasteSalt to tasteInstructionsCombine all ingredients in your favorite bowl and... Read More»
Ingredients: 5 slices bacon 2 cups cherry or grape tomatoes 1 pound halloumi cheese 1 tablespoon
extra virgin olive oil 5 ounces baby arugula 4
basil leaves, thinly sliced For the dressing: 2 teaspoons Dijon mustard 2 tablespoons
extra virgin olive oil 1/2 lemon, juiced 1/4 teaspoon honey Kosher salt
Fresh ground pepper
For the Red Chimichurri: 1 red bell pepper, roughly chopped 1 cup cherry tomatoes (about 6 ounces) 1/2 packed cup
fresh basil leaves 1/2 packed cup cilantro leaves 1 jalapeño pepper, roughly chopped 1» knob fresh ginger, peeled and roughly chopped 2 large cloves garlic 1 teaspoon balsamic vinegar 1/4 cup extra virgin olive oil Kosher salt Fresh ground p
fresh basil leaves 1/2 packed cup cilantro leaves 1 jalapeño pepper, roughly chopped 1» knob
fresh ginger, peeled and roughly chopped 2 large cloves garlic 1 teaspoon balsamic vinegar 1/4 cup extra virgin olive oil Kosher salt Fresh ground p
fresh ginger, peeled and roughly chopped 2 large cloves garlic 1 teaspoon balsamic vinegar 1/4 cup
extra virgin olive oil Kosher salt
Fresh ground p
Fresh ground pepper