Sentences with phrase «fresh basil leaves»

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.
Drizzle with extra virgin olive oil, and top with fresh basil leaves.
Ingredients: 1 cup tightly packed fresh basil leaves 1 cup chopped cauliflower 2 garlic cloves 1 tsp.
In the same skillet, add chopped tomatoes, chopped fresh basil leaves, fresh spinach, and chopped garlic.
Finish with a drizzle of apple - cider vinegar and tuck a few fresh basil leaves between layers.
Add fresh basil leaves and fry for a few seconds.
You can even toss in a handful of fresh basil leaves for an added boost of flavor, if you'd like.
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.
In a medium bowl gently toss together tomatoes, salt, oregano, chopped fresh basil leaves and olive oil.
Finish with a few fresh basil leaves and a grinding of black pepper.
Make your very own homemade tomato soup with this delicious tomato soup recipe with fresh basil leaves.
Add fresh basil leaves and blend on medium until smooth.
Start by blending together a cup of fresh basil leaves.
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
Place fresh basil leaves on top of the mozzarella.
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
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