Sentences with phrase «kind of basil»

I love pesto, and I actually love that this isn't a usual kind of basil pesto too!

I don't know, though, if it's because of the nature of dried basil in general or the particular kind of basil in this bag, it doesn't smell like basil.

I don't know, though, if it's because of the nature of dried basil in general or the particular kind of basil in this bag, it doesn't smell like basil.

Not exact matches

So I kind of kill plants too, but I have been having success with a basil plant (just one of those you can buy from Trader Joes).

We use basil pesto for everything from mixing it with eggs, spreading it on sandwiches, a grilling marinade base, to using it for all kinds of pasta.

And it's really fun to have tomatoes, chilies, all kind of herbs like basil, mint, celery, parsley, curry leaves directly from your very own garden!

The berries and basil contribute their fresh, sunny notes, and I could imagine infusing this treat with all kinds of other fruit and berries.

I make my Paleo bread and load it up with any kind of meat — chicken and turkey are my favorite, but it's also great on roast beef — and slather on some basil and pine nuts pesto to really kick up the flavor of the sandwich.

Unfortunately, basil is kind of expensive (at least where I live) and you're gonna need a lot.

I chose this time a mediterranean way for the soup with thyme, basil, dried tomatoes, but red lentils are awesome with any kind of seasoning.

So while making pesto out of all kinds of crazy colorful veggies sounds like fun, I'm always a bit disappointed at the lack of basil - y flavor.

Just choose your favorite fruits and instead of using any kind of sugar based syrup use honey and some fresh basil.

I seem to recall there being some kind of lemon basil.

What's in it: 8 oz quick cooking farro (I suppose you can use the non quick kind as well) 2 cups roughly chopped heirloom tomatoes Vegetables for grilling (I used eggplant, summer squash, scallions, corn, and peppers) 2 large cloves garlic Fresh basil Olive Oil Balsamic vinegar Salt & Pepper (and maybe some chili flakes) Optional: cheese of your choosing (goat, parmesan, or feta would all be great)

Filling 2 cups meat of fresh young Thai coconut 1 cup water of fresh young Thai coconut 3/4 cup coconut oil — gently warmed in warm water or the dehydrator to soften 1/4 cup Irish moss — washed thoroughly and soaked in hot water for at least 10 minutes 1 cup each raw macadamia and raw cashew nuts — soaked for 2 - 4 hours 2 tablespoons freshly squeezed lemon juice 2 tablespoons nutritional yeast 1 - 2 teaspoons salt about 6 tablespoons purified water 1 cup of chopped olives of your favourite kind (may I suggest Cerignola olives that come with pits and taste velvety) 1 cup of chopped sun - dried tomatoes (this time I made an exception and used tomatoes preserved in olive oil instead of the dry variety) 1 packed cup fresh basil leaves — or more to taste fresh red and yellow tomatoes for garnishing — optionalIn a high speed blender, combine the coconut meat, water and oil with the Irish moss until very smooth.

I had no clue there was Genovese basil or any other kind of special basil for pesto.

Trofie is traditionally used on the Northern coast of Italy for pesto (the most classic kind made from basil and pine nuts).

Sometimes I'll make spanakopita, which is kind of like Greek pesto - using spinach and dill or basil.

The pasta salad combines pesto (not the traditional kind with cheese and garlic, more of a simple parsley - basil oil pesto), edamame,...

I love italian bread, just about any kind of bread and now that I bought a panini press, I'm in Heaven... I'm going to have to try the tomatoes and basil dip... just thinking about it makes me hungry for bruschetta!

Right now I have one in the oven made with a shopbought, ready - rolled all butter pie crust, a layer of caramelized onions (4 kinds), a layer of grated parmesan, and 2 layers of sliced tomato topped with fresh thyme and basil.

With chicken for protein, creamy coconut milk, your choice of curry powder (and you can change up this recipe simply by experimenting with a new curry powder), a little fresh jalapeño for spice, some dried basil and cashews, this is the kind of meal I love to make any day of the week.

Yasmina Ykelenstam: For lunch, it'll be a — a salad with lots of different greens like all of these different very green greens like 5 or 6 different kinds, cucumber, you know, carrots, lots of anti-histamine and anti-inflammatory herbs like thyme, cilantro, basil, parsley, you know, all chopped up.

I chose this time a mediterranean way for the soup with thyme, basil, dried tomatoes, but red lentils are awesome with any kind of seasoning.

Pasolivo were kind enough to send me samples of their basil oil so I could review.

We're talking grain - free pizza pockets, nachos, three kinds of cheesecake, tart cherry gumdrops, gummy worms and salami basil fig bites, so no procrastinating, mmmkay?

But this tomato soup before your eyes is made from a couple of «doctored up» cans of tomato soup — not the condensed kind — but the bigger cans of tomato - basil soup.

There are a variety of basil plants but the best basil plants to use are the fragrant basil varieties like the lemon and cinnamon kind.