Let this simmer until it starts to thicken, then add
finely chopped basil.
1/2 cup cashews, soaked in hot water 1 clove garlic Juice of one lemon (about 2 - 3 tbsp) 1 tbsp raw organic apple cider vinegar 1/2 tsp mustard 1 tbsp sweet white miso 1/8 tsp sea salt 1/4 tsp pepper 1/4 cup water 2 1/2 tbsp extra virgin olive oil 2 Tbl finely chopped dill 1 Tbl
finely chopped basil 1 Tbl finely chopped tarragon
4 ounces fresh tomato juice 2 ounces fresh carrot juice 2 tablespoons lemon or lime juice 1/2 tablespoon cracked black pepper 1 - 2 teaspoon turmeric, to taste 1 tablespoon
finely chopped basil, parsley or cilantro (optional) 1/2 tablespoon worcestershire sauce 3 - 4 drops olive oil Lime or lemon wedge, sea salt (or celery salt) and black pepper, for rimming the glass Garnish of choice 2 ounces vodka, if making with alcohol.
8 small slices sourdough (such as Gail's mixed olive sourdough stick *), sliced diagonally 2 garlic cloves Extra virgin olive oil, for brushing 230g asparagus, trimmed 130 ml mild olive or sunflower oil 1 egg yolk 1/4 tsp flaky sea salt 1 lemon, zest and juice, plus extra juice to serve 1 tbsp
finely chopped basil, plus extra leaves to serve
1/4 cup hulled hemp seeds 1/4 cup fresh lemon juice (sub 2 tablespoons w / water for less tang) 2 tablespoons cold pressed flax oil 1/4 teaspoon sea salt 2 tablespoons
finely chopped basil 1 tablespoon finely chopped mint 1 tablespoon water (to thin)
1 zucchini squash, shaved thinly lengthwise with a vegetable peeler 1 yellow summer squash, shaved thinly lengthwise with a vegetable peeler Sea salt and pepper to taste 1/2 Tbsp extra virgin olive oil 1 cup cherry or grape tomatoes, halved 5 oil - packed sundried tomatoes, drained and thinly sliced 1/2 shallot, finely chopped 1 clove garlic, finely chopped 1 Tbsp
finely chopped basil 1 tsp finely chopped oregano
finely chopped basil or mint plus 12 fresh basil or mint leaves, divided 1 Heat grill or grill pan to high.
Sprinkle a little more parmesan or
finely chopped basil over the risotto if desired.
Finely chop the basil and stir it in at the end.
Finely chop the basil and garlic.
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 vine - ripened tomatoes Salt 1/2 cup bread crumbs 1 clove garlic, minced 1/4 cup
finely chopped fresh
basil leaves Freshly ground black pepper 1/2 cup grated Parmesan 1/4 cup olive oil Directions Preheat oven to 400 degrees F.
Cucumber - Carrot Slaw (make first and set aside) * 1 medium cucumber, seeded, but not peeled, and julienned or shredded * 1 medium carrot, julienned or shredded ** 2 tablespoons
finely chopped Thai
basil 2 tablespoons vegan «fish» sauce (sold as «vegetarian» in Asian markets) 1 teaspoon rice wine vinegar 1/8 teaspoon salt
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 winte
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 winte
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.
I had some
basil left over from a pasta sauce; instead of chucking it, I
chopped it
finely and added it in to these.
5 ounces brie cheese, room temperature 1/4 cup sun dried tomatoes,
finely chopped 1 sprig (4 - 5 large leaves) fresh
basil Coarse sea salt & freshly ground pepper, to taste
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
1 red bell pepper, quartered 1 yellow squash, sliced lengthwise into 1/2» thick pieces 1 zucchini, sliced lengthwise into 1/2» thick pieces 1 japanese eggplant, sliced lengthwise into 1/2» thick pieces 4 cremini mushrooms 4 oz asparagus 3 scallions 2 Tbsp olive oil 1 Tbsp balsamic vinegar 1 garlic clove, minced 1 Tbsp
chopped fresh Italian parsley 1 Tbsp
chopped fresh
basil 1 tsp
finely chopped fresh rosemary 1/4 tsp salt Freshly ground black pepper
I did make a few minor adjustments: left onion out; substituted
basil for oregano, added a bit of
finely chopped green onion, and used Louisiana hot sauce (didn't have soy sauce).
2 chicken breasts, rinsed, trimmed and patted dry 1/4 cup all - purpose flour Salt and pepper, to taste 2 tablespoons olive oil 1/2 large onion,
finely diced (or one small onion) 1/4 cup kalamata olives, roughly
chopped 1 clove garlic, minced 1/4 cup sundried tomatoes,
chopped 1/4 cup chicken broth 1 lemon wedge 1 tablespoon (total) fresh
basil and / or oregano, minced (or substitute 1 teaspoon dried) 2 ounces feta, crumbled
Add ~ 1/2 c.
chopped onion, 1/3 c. chiffonade of fresh
basil, and 1/2 — 1 whole [red or green] jalapeno pepper —
finely chopped.
Prep Time: 15 mins Total Time: 45 mins Makes about 2 cups 1 cup mayo 1/2 cup sour cream 1/2 cup buttermilk plus more as needed 1 tablespoon Dijon mustard 2 tsp lemon juice, plus zest 1 teaspoon celery seed 1 small shallot, minced 1 teaspoon Lawry's Seasoned Salt, or to taste 1/4 teaspoon black pepper 1/4 cup
finely chopped mixed herbs (such as dill, tarragon, parsley,
basil)
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: 4 tortillas / For the salsa, roughly
chop and blend 8 tomatillos, 2 T shallot or 2 t garlic, 2 t jalapeno, more or less, depending on taste, 1 T lime juice, 1 t cumin, 2 t fresh oregano / kernels from two ears of corn / 1 C fresh tomatoes, coarsely
chopped / 2 C fresh ricotta mixed with 2 T each
finely chopped chives and
basil or oregano, 1/2 t salt, 1/4 t pepper / 1 sliced avocado / 1/2 C cilantro / 2 T butter for sautéing tortillas.
add the
basil, salt, and pepper and pulse until the whole thing is
finely chopped.
No Noodle Pad Thai 1 daikon radish or zucchini 4 medium carrots — peeled 4 cups mung bean sprouts 4 spring onions (scallions)--
finely chopped (I used chives here) 1 package firm tofu — cut in cubes 1 handfull cilantro leaves (I used
basil because I had beautiful
basil on hand) 2 tablespoons black or tan sesame seeds — toasted, plus extra for garnish 4 slices of lime — to serve
ingredients POMODORO: 2 tablespoons olive oil 1 small yellow onion (peeled, grated) 2 cloves garlic (peeled, thinly sliced) 1/4 teaspoon chili flakes 1 (28 - ounce) can San Marzano crushed tomatoes 1 bunch fresh oregano 1 bunch fresh thyme butcher's twine Kosher salt and freshly ground black pepper (to taste) MEATBALLS: 1 pound sweet Italian sausage (removed from casings) 1 cup whole milk ricotta cheese 1/4 cup parmesan 1/2 cup panko breadcrumbs 1 large egg 1/4 cup parsley (
finely chopped) 1/4 cup olive oil SANDWICH: 2 loaves prepared garlic bread 8 slices provolone
basil leaves (thinly sliced, to serve)
1/4 c olive oil + 1
finely chopped medium onion + 6 thinly sliced garlic cloves + pinch red pepper flakes + 1
basil sprig, plus extra for garnish + one 28 - oz can whole peeled San Marzano tomatoes, crushed by hand + 3 tsp red wine vinegar + kosher salt and freshly ground black pepper + cooked spaghetti, for serving
3 tbsp butter + 3 tbsp olive oil + 1
finely chopped medium onion + 6 thinly sliced garlic cloves + pinch crushed red pepper flakes + 1
basil sprig + one 28 - oz can whole peeled San Marzano tomatoes, crushed by hand + 3 tsp red wine vinegar + 3 tbsp vodka + 1/2 c heavy cream + salt and pepper + cooked tortellini, for serving
12 spears of fresh, organic asparagus 50 g broad beans, podded weight 250 ml organic double cream 4 organic free range eggs 1/2 tsp sea salt 80 g vegetarian mature Cheddar, grated 2 tbsp mixed fresh herbs (mint, chives, oregano, chives,
basil, parsley),
finely chopped
Home > recipes > meals / dishes > pasta dishes > spaghetti recipe at a glance 5 stars 7 reviews ready in: over 5 hrsserves / makes: 10recipe id: 22371cook method: stovetop, crock pot ingredients 6 Italian sausage links, cut into 1» pieces1 cup
finely chopped onions3 tablespoons sugar1 teaspoon dried
basil leaves1 teaspoon dried oregano leaves1 / 2 teaspoon salt2 cloves garlic, minced1 can (28 ounce size) crushed tomatoes, undrained1 can (15 ounce size) tomato sauce1 can (12 ounce size) tomato paste24 ounces uncooked spaghetti pasta directions.
ingredients ROASTED RHUBARB AND STRAWBERRIES: 1 quart strawberries (hulled, sliced 1 / 2 - inch thick) 2 bunch rhubarb stalks (about 10 stalks, cut into 1 — 1 1/2 - inch pieces) 1/4 cup sugar (divided) TART SHELL: 1 sheet puff pastry (thawed) all - purpose flour (for dusting) 1 egg (lightly beaten) 1 teaspoon water ROASTED STRAWBERRY COMPOTE: 1 recipe roasted strawberries (above) 2 tablespoons water 2 tablespoons sugar 1 tablespoon lemon juice LEMON RICOTTA FILLING: 2 cups whole milk ricotta 1 and 1/2 tablespoons coconut oil 2 tablespoons sugar 1 lemon (zested) 1 teaspoon Kosher salt TO SERVE: 2 tablespoons granulated sugar 1 tablespoon fresh
basil leaves (
finely chopped) 2 teaspoons lemon zest
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
1/4 c olive oil + 1 lb (3 small) beef short ribs + kosher salt and freshly ground black pepper + 1
finely chopped medium onion + 4 thinly sliced garlic cloves + 4 c chicken stock + one 8 - oz ham hock + one 28 - oz can whole peeled San Marzano tomatoes, crushed by hand + 2 tsp red wine vinegar + 1 tsp dried oregano + 1 small
basil sprig + cooked fusilli, for serving + grated Pecorino Romano, for garnish
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
• Butter or Ghee - 2.5 tablespoons • Fiddleheads — 2.5 cups • Garlic — 5 - 6 garlic cloves,
finely minced • Oregano — 1 tablespoon fresh oregano,
chopped •
Basil — 1 tablespoon fresh
basil,
chopped • Rosemary — 1 tablespoon fresh rosemary,
chopped • Thyme — 1 tablespoon fresh thyme,
chopped
2 lbs raw boneless, skinless chicken breasts, cubed 2 cloves garlic, minced 1/4 teaspoon crushed red pepper flakes (or more to taste if you want it hot) 1/4 cup fresh
basil,
finely chopped 2 cups marinara / pasta sauce (I used Wegmans Tomato
Basil) 1 1/2 cups 2 % reduced fat shredded mozzarella cheese, divided 2 oz Parmesan cheese, freshly grated (I used the smallest holed side of my box grater), divided 3.5 oz garlic croutons, roughly crushed, leaving some larger pieces (I used New York Texas Toast brand Garlic & Butter)
For the salad: 1 1/2 lbs zucchini 1 lb cherry or grape tomatoes, sliced in half 1/2 lb cucumber, sliced into half moons (about 1 1/2 cups) 1/2 cup
finely diced red onion 1/2 cup roasted, salted peanuts 1 cup fresh herbs, such as: Thai
basil, mint, cilantro (or a mix of all three),
chopped
1 - 2 tablespoons olive oil 1 tablespoon red curry paste (or more if you like it really hot) 1 1/2 pounds cooked pork or chicken, cubed * 2 cloves garlic,
chopped 1 large sweet onion, sliced 1 red bell pepper,
chopped 1 large Japanese eggplant, peeled and cubed 1» length of fresh ginger, peeled and grated 1 fresh habanero, stem and seeds removed,
finely chopped (optional) 8 ounces sliced mushrooms 1/4 cup
chopped fresh cilantro 1/4 cup
chopped fresh
basil leaves 1 can coconut milk 1 1/4 cups chicken broth 1 teaspoon sugar (or to taste) zest of 1 lime 1/4 teaspoon salt (or to taste) Additional sprigs fresh cilantro for garnish Quartered lime wedges for garnish
1 large zucchini (approx. 8» x 2») 1 large summer squash (approx. 8» x 2») 5 strips bacon, cut in 1/4» pieces 1/2 cup
finely chopped shallot 1 cup thinly sliced sweet red pepper 1/2 teaspoon minced fresh garlic 1/2 teaspoon kosher salt 1/4 teaspoon pepper 1/2 teaspoon fresh thyme leaves 1/2 cup dry white wine 1 cup fresh or frozen corn, thawed 1 cup shelled fresh or frozen edamame, thawed 1/2 cup heavy cream 1 tablespoon lemon juice, plus more for squeezing 1⁄3 cup
chopped flat leaf parsley 2 tablespoons torn
basil leaves Lemon wedges
1 cup plain cottage cheese (low - fat is fine) 3/4 cup parmesan cheese, freshly grated 1/4 cup flour (see headnotes) 1 cup almonds, very
finely ground 1 teaspoon baking powder 1/4 cup sun - dried tomatoes (in oil),
finely chopped 1/4 cup
basil,
finely chopped 1/4 cup water 4 eggs, lightly beaten 1/2 teaspoon salt
Place cilantro, parsley,
basil, garlic, lemon juice, and salt in a food processor and process until
finely chopped.
finely chopped fresh
basil 1/4 cup shredded mozzarella cheese 1 tsp.
Using a food processor, pulse the
basil, garlic, and nuts several times until
finely chopped.
-LSB-...] cloves 2 tbsp of
chopped fresh
basil 3 tbsp of coconut aminos (soy sauce replacement) 2 - 3 tbsp of date paste or 1 - 1 1/2 tbsp of honey 1/2 tbsp of fresh
finely shredded ginger 2 tbsp of sesame oil 1 tbsp of -LSB-...]
In a food processor, add the tomatoes,
basil, olives, and olive oil and process until
finely chopped.
of boneless chicken, diced 1 1/2 tsp of fresh ground or
finely shredded ginger 1 tbsp of fresh minced garlic 1/4 cups of cashews or peanuts (optional) 1/2 red bell pepper cut into thin strips 1 cup of broccoli or cabbage slaw with carrots 1/2 bell pepper 2 tbsp of coconut aminos (soy sauce replacement) 1/4 cup of
chopped fresh
basil 2 tbsp of date paste or 1 tbsp of honey Chili pepper flakes to taste Salt and pepper to taste 1 head of lettuce (for wrapping)
freshly ground black pepper 1 cup halved grape tomatoes 1/4 fresh
basil,
chopped 5 ounces fresh mozzarella cheese,
finely diced
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.