To tall cup 2 tablespoons of olive oil, add 2 - 3 cloves of garlic, toasted pine nuts and fill magic bullet with 1 1/2 cup
of fresh basil leaves with stems removed.
Feel free to add another tablespoon of olive oil and a handful of
fresh basil leaves if you want more sauce.
There's protein from the sausage and eggs, and the basil does a good job of adding its signature flavor and antioxidants because they're
using fresh basil leaves.
For what it's worth, I could simply eat thick slices of tomato topped with mozzarella and
fresh basil leaves from our garden... with a crack of pepper and sprinkle of salt.
Instead of cilantro and mint, use 2 ounces clean,
dry fresh basil leaves and skip the almonds, lemon juice and chile.
I added few handful of
fresh basil leaves which may not be very authentic but I could not resist the fresh produce from our own kitchen garden.
Spread filling on one of the warmed soft tortillas; sprinkle with a couple of finger -
minced fresh basil leaves (more if you love it so much).
Serve on your favourite hamburger bun with crispy fresh iceberg lettuce, a fat slice of fresh tomato, a
generous fresh basil leaf and if you like, a slice of crispy bacon.
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
8 Rashers shortcut bacon, diced 1 onion, diced 4 Teaspoon = minced garlic 400 grams = tin diced tomatoes 200 grams = sliced mushrooms 1/2 Teaspoon = sugar 300 mls = thickened cream 125 grams = grated extra sharp Parmesan cheese Salt and pepper powder (according to taste) 6
large fresh basil leaves chopped (it's optional)
Lychee Sorbet 4 generous cups of peeled and pitted fresh lychees (you can use canned, but adjust the sweetness) 1 cup purified water juice and zest of 1 large lime 2/3 cup light agave syrup OR other preferred sweetener 2 - 4 packed
tablespoons fresh basil leaves plus more for garnish
Combine shredded chicken, slivers of sweet onion, coarsely chopped radicchio, and a handful of
torn fresh basil leaves in a bowl; drizzle with balsamic vinaigrette and toss well to coat.
For menstruating women, chewing
fresh basil leaves in the morning can help in reducing body odor throughout the day.
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)
Bake at 350 for 30 minutes then use a fork to loosen all the spaghetti - like strands) and top their yummy innards with the meat sauce, mushrooms, and thinly
sliced fresh basil leaves.
Add 6
fresh basil leaves into the food processor, 1 large clove of garlic cut in half and the toasted nuts, pulse everything until well combined (2 - 3 minutes)
6 shallots, peeled 3 cloves garlic, peeled 1 tablespoon freshly grated ginger 1 teaspoon turmeric Pinch of salt Defrosted superhot 1 / 2 - inch chile cubes, as needed 8 cups coconut milk (not sweetened coconut cream) 3 1/2 pounds chuck roast, cut into 1 - inch
cubes Fresh basil leaves for garnish
Fresh basil is the basis for the infamous Italian basil pesto, which you can easily and quickly make in a food processor by
blending fresh basil leaves, olive oil and lemon juice to taste, 1 clove of garlic, handful of nuts and a pinch of sea salt.
Serve the sauce spooned over the drained pasta, sprinkle with Parmesan and add a few
fresh basil leaves as a garnish.
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.
AVOCADO PESTO 1 large, rip avocado 2 handfuls of
fresh basil leaves salt & pepper 1 small garlic clove 2 tablespoons fresh lemon juice
Anyway, if you add
fresh basil leaves also, and even just a teeny amount of red chili flakes, it's just enough exhilaration without the bother of climbing on a roller coaster.
This one is a combination that I like the most: 3 large heirloom tomatoes, or the equivalent of the same amount of cherry tomatoes — cut in chunks 2 - 3 halves sun - dried tomatoes 1 - 2 dates — pits removed 1 - 2 garlic cloves 1 tbsp fresh squeezed lemon juice 1/4 cup olive oil 1 cup or
more fresh basil leaves 1 - 2 leaves, or 1 tbsp of fresh oregano (optional) Handful of flat leaf parsley (optional) Celtic salt and fresh ground black pepper to taste
Variations: Add 2 cups coarsely chopped fresh baby spinach when cooking the vegetables; substitute chopped green olives for the kalamata olives; top with
shredded fresh basil leaves.
Make the marinara sauce following the recipe found in our post on Tomato Sauce 101, adding a few
fresh basil leaves at the end.
2 cloves garlic, peeled 1 cup of fresh spinach leaves 1/2 cup of
fresh basil leaves Zest from one lemon Juice from one lemon 3 tablespoons of olive oil (you may need more) 1/3 cup of walnuts or pine nuts 1 teaspoon salt Fresh ground pepper
1 tub ricotta 250g cherry tomatoes 1 teaspoon olive oil Good quality balsamic vinegar — the type that tastes so good you can drink it A few handfuls of
fresh basil leaves Black pepper