Sentences with phrase «for fresh basil pesto»

Broiled, vine - ripened tomatoes are a seasonal vehicle for fresh basil pesto.

Not exact matches

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

I also added fresh lime juice to the basil pesto mixture for this chicken, giving it an additional great flavor.

I will be using the simple pizza dough recipe for my base, covered in a fresh home made tomato and chili sauce, topped with sun dried tomatoes, mozzarella cheese and home made basil pesto.

Unfortunately I don't have as wonderfully forgetful friends as you and hardly ever fresh stuff lying around except for my eleventy seventh basil crop this year:) I have been hankering for some pesto and also had some frozen spinach calling my name and along comes your recipe.

Fresh, garlicky pesto... maybe a nasturtium pesto if your weeds crop is flourishing right now, which will give your artichoke a slightly spicy kick, or just a traditional basil pesto for a sweeter flavor.

An easy recipe for Pesto Chicken Roll - Ups filled with fresh basil pesto and shredded mozzarella cheese then rolled up and coated with breadcrumbs for a delicious meal that is simple to make and yummy toPesto Chicken Roll - Ups filled with fresh basil pesto and shredded mozzarella cheese then rolled up and coated with breadcrumbs for a delicious meal that is simple to make and yummy topesto and shredded mozzarella cheese then rolled up and coated with breadcrumbs for a delicious meal that is simple to make and yummy to eat.

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

So basically any meal that goes well with a burst of fresh, garlicky flavor will be great for this basil and pine nuts pesto.

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.)

A dollop of pesto, parmesan cheese and fresh basil finish it off for a tasty and healthy, low calorie meal.

The pesto is made of white beans for an ultra creamy, luxurious texture, fresh basil for color and flavor, nutritional yeast for a slightly cheesy flavor, lemon juice, and spices, to your taste.

and fancier pizzas with cilantro pesto, squash blossoms, fresh mozzarella, and basil for everyone else.

Ingredients For the salad 200 g green beans 2 medium - large potatoes, peeled and sliced a large handful of fresh rocket, cleaned a handful of capers, soaked in cold filtered water for about 15 minutes then rinsed For the pesto a large handful of fresh, cleaned basil (and some for garnish) 2 small zucchini, cleaned a -LSB-.For the salad 200 g green beans 2 medium - large potatoes, peeled and sliced a large handful of fresh rocket, cleaned a handful of capers, soaked in cold filtered water for about 15 minutes then rinsed For the pesto a large handful of fresh, cleaned basil (and some for garnish) 2 small zucchini, cleaned a -LSB-.for about 15 minutes then rinsed For the pesto a large handful of fresh, cleaned basil (and some for garnish) 2 small zucchini, cleaned a -LSB-.For the pesto a large handful of fresh, cleaned basil (and some for garnish) 2 small zucchini, cleaned a -LSB-.for garnish) 2 small zucchini, cleaned a -LSB-...]

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.

Ingredients For the lasagne 1 pack of «tofu leaves» or equivalent (you can also use regular wheat lasagna squares) For the rocket, basil and almond pesto a large bunch of arugula, cleaned and blanched in boiling water for 1 minute then drained a large handful of fresh basil, cleaned 1 garlic clove, peeled 5 tablespoons -LSB-.For the lasagne 1 pack of «tofu leaves» or equivalent (you can also use regular wheat lasagna squares) For the rocket, basil and almond pesto a large bunch of arugula, cleaned and blanched in boiling water for 1 minute then drained a large handful of fresh basil, cleaned 1 garlic clove, peeled 5 tablespoons -LSB-.For the rocket, basil and almond pesto a large bunch of arugula, cleaned and blanched in boiling water for 1 minute then drained a large handful of fresh basil, cleaned 1 garlic clove, peeled 5 tablespoons -LSB-.for 1 minute then drained a large handful of fresh basil, cleaned 1 garlic clove, peeled 5 tablespoons -LSB-...]

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 pepFor 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 pepfor 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

Opt for a more traditional pesto flavor and use fresh chopped basil instead of the broccoli.

(I thought perhaps some pesto could substitute for the fresh basil but my Mom suggested going with the chives instead).

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.

We had a number of Signature seasonal toppings to choose from for our grilled flatbreads including tomato - basil pasta sauce, a creamy alfredo sauce, pesto, assortment of fresh grated cheeses, roasted butternut squash, sun dried tomatoes, roasted peppers and tomatoes, bacon, fresh arugula — you name it, they had it!

It is delicious as a spread for garlic bread mixed with a little butter, as a dip for fresh bread mixed with olive oil and a little basil pesto.

This Vegan Pumpkin Seed Pesto Pasta is the perfect Fall meal - fresh basil is combined with pumpkin seeds, garlic & olive oil for an easy 15 minute dinner!

It lends a fresh, spicy flair, but you could forgo it entirely for a sprinkling of chopped herbs or a swirl of basil pesto — whatever you have on hand!

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

Blended with fresh basil — Thai basil, if you can find it (it has a gentle spiciness with a touch anise flavor)-- and cilantro, and then made creamy and ultra flavorful with a little goat cheese (instead of pesto - traditional parmesan), broccoli stem pesto is fresh and tasty and ready for your spring meals.

For me, fresh basil pesto is right on the top of the list.

A plethora of recipes for pesto can be found everywhere; however, as a purist, I prepare my pesto in the most traditional manner with only fresh basil, high - quality pine nuts (pignoli), freshly ground Parmesan, extra-virgin olive oil, fresh garlic, and sea salt.

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...]

I used fat free for the ricotta, some basil pesto, and three cloves fresh minced garlic.