Sentences with phrase «half of the basil»

It's delicious I just had to use some spinach instead of the basil (I really couldn't find it), a jindungo pepper instead of the jalapeño and red fruits vinegar.

Then, slice the tomatoes into eighths and the zucchini into thin half moons, placing them into a sauce pan with a handful of torn of basil leaves, the sun dried tomatoes, jalapeño pepper, a drizzle of olive oil and a sprinkling of salt.

Here's why it is SO versatile: you can drizzle it in Sriracha, sprinkle it with lime and chili flakes, fold in lots of basil and sundried tomatoes, add walnuts and grapes... seriously, you can make it whatever you want it to be!

Roasted Tomato Margarita Pizza, complete with homemade bubbly roasted tomato sauce, fresh mozzarella, tender, crispy crust, and lots of basil!

chopped small, can be put on bruchetta with a bit of basil.

A quick pureed creamy raw tomato sauce with loads of basil and a mix of pine nuts, cashews, garlic, olive oil, and sea salt.

Cauliflower is pureed with a few other veggies and lots of basil until silky smooth.

Dice 2 large tomatoes, 1/4 of a red onion, one clove of garlic, and slice a handful of basil into ribbons.

What would you recommend cutting out if you wanted to use premade pesto instead of basil / other raw ingredients?

Add 1 tablespoon of basil, and at least 1/4 teaspoon of red pepper flakes.

I often make pesto with kale instead of basil.

This delicious cold soup is perfectly suited for when you have a lot of basil on hand, but are getting a tad bored of pesto.

In a moment of AHH WHAT TO COOK FOR DINNER weakness at the store yesterday, I grabbed a tub of basil pesto without looking at the price.

Add enough oil to the pan to thinly coat the bottom and heat on high for about a minute, then add the dough to the pan, top with tomato sauce, the toppings and half of the basil.

The addition of basil sounds amazing — I've been putting herbs into pretty much everything lately, but have yet to try it in a smoothie.

That's a lot of basil!

This naturally gluten - free, dairy - free dressed up shaved ice recipe made with fresh fruit, a hint of honey (which can certainly be omitted if you choose), and a merely subliminal essence of basil will have you and your guests refreshed with the first sampling.

1 cup of fresh of frozen peas a handful of basil (about 1/4 cup) chopped 1/4 cup of pine nuts 1 clove of garlic 1/4 teaspoon of salt pepper 1/4 cup of olive oil 1/4 cup of water

All you'll need is a batch of basil simple syrup and you can mix it up however you like.

The idea is to make a pasta sauce that hits all the same flavor receptors as pesto: the edamame is nutty and the miso is umami, providing the pine nut - parmesan punch that we love about pesto, and ginger in place of the basil provides fresh, herby flavor.

Hi Jackie, I think I used a mixture of basil, oregano, and parsley, because that's what I grew last summer.

I love the versatility of basil.

When the pizza comes out of the oven, I give it a quick dusting of grated Parmesan, a tiny drizzle of artisan - quality virgin olive oil, and a bit of basil cut into a chiffonade.

Drizzle just a touch of balsamic vinegar on top, another sprinkle of basil leaves and more pepper.

I've read you can save whole leaves of basil in the freezer, so we have washed and prepped some to test out this winter (http://www.rodalesorganiclife.com/food/preserving-basil) and will also just blend up some leaves with the oil and freeze in ice cube trays to defrost and add the vinegar later and top a winter salad.

Layer some noodles on top, add 1/3 of the sauce mixture & 1/3 of your cashew cheese and sprinkle on some of the basil.

I gave away the majority of my basil babies, but the 6 I kept have given me enough basil to last until next summer.

And while I love the fresh, lemony scent of basil, I also like experimenting with different herbs and even greens like kale, spinach, or arugula.

Or mix them with white beans or slivers of basil.

Divide the pasta among four plates and drizzle with just a bit of the basil - garlic oil.

Add 1 1/2 bunches of basil and pound until it is coarsely chopped.

The combo of the basil and pistachios with our Balsamic is unreal.

Slivers of basil heightened the freshness, and the silky balsamic dressing added zest to every bite.

I'm not a fan of basil and have steered pretty clear of pesto for this sole reason, yet now I'm all about that pesto life thanks to seaweed.

So, I totally had Italy on the brain and my small herb «garden» is full of basil and chives.

On the other slice of bread, add a thin spread of mayonnaise, a layer of basil leaves and finely roasted pepper.

Then add around 200 ml of vegetable stock (I make 300 ml in case I need a little extra), I like the Kallo brand, its gluten free too, a teaspoon of tomato puree and 1/2 teaspoon each of basil and oregano completes the dish.

The double whammy of basil in the sauce and the pesto makes these boats super flavorful and delicious!

Use any mix of basil, mint, cilantro, chopped chives, and thinly sliced scallions (whites and greens) to liven up the whole dish and add another layer of big flavor.

Add the orzo back to the pan, stirring to combine, along with most of the basil, the lemon juice, extra-virgin olive oil and feta.

And the addition of basil I don't think I would have thought of that flavor combo!

I use silver thyme, a bit of oregano and sometimes a bit of basil and or tarragon if they are around fresh and a bay leave.

I think that if you made them larger, they'd be great for breakfast sandwiches or even a simple lunch sandwich of basil, fresh mozzarella, and slice of tomato.

This pesto is ah - ma - zing, it's really a classic pesto just nettles instead of basil, which gives it a more demure taste but equally satisfying.

Brush the bread with the pesto then add a layer of the basil leaves.

There are a number of basils known as «holy» basil in various jurisdictions, but you might try looking specifically for what we called «Tulsi» basil (also spelled «Tulasi» and «Thulasi», which is the Indian holy basil.

I love all of the bright, fruit colors AND the addition of basil:) I love adding basil into summer cocktails so I know I would love this salad.

And as if all those roasted vegetable flavors weren't enough, we add gnocchi because we just love those little cheek - pinching potato dumplings, plus a good dose of basil pesto — extra special bonus points if you made homemade pesto while basil was at its peak back in the summer — and a big handful of seasonal greens because, healthy January is here!

Other than being a flavorful robust tomato sauce... I also like Tomato & Basil sauce for good flavor of basil.

Top prepared crust with a thin layer of basil pesto.