Sentences with phrase «lemon basil pesto»

I like to use my dairy free lemon basil pesto in this, but you can definitely just use a store - bought pesto, too.

Put dried zucchini strands in a serving bowl, mix together with lemon basil pesto and serve.

I like to use my dairy free lemon basil pesto in this, but you can definitely just use a store - bought pesto, too.

Not exact matches

Sprig's business was a high - end meal - delivery service in which customers could get anything from a shredded raw zucchini bowl with shrimp and basil - walnut pesto to the ever - popular lemon - Parmesan kale and quinoa salad.

The butter beans taste completely divine smothered in homemade pesto, which is bursting with flavour thanks to the amazing combination of fresh basil leaves, pine nuts, garlic and lemon juice.

This dish has been my saviour throughout January — I mean who could say no to a bowl of creamy pine nut and basil pesto tossed with peas, brown rice pasta, wilted spinach and then finished with lots of lemon and black pepper?!

Meanwhile, make pesto: In food processor combine garlic, almonds, lemon juice, basil and remaining olive oil; process until almost smooth.

Earthy avocado oil blends with basil, walnuts, and lemon to create an Avocado Oil Pesto full of healthy fats and flavor.

For the avocado pesto: 1 ripe avocado Juice from 1 - 2 lemons 2 small or 1 large garlic clove 1 cup packed basil leaves 1 jalapeno, seeded (optional) 2 tablespoons olive oil 1/4 cup water (more as needed to thin sauce) Salt and pepper to taste

This sauce is sort of a mix, or should I say beautiful union, between pesto and guacamole, made with garlic, basil, lemon juice, jalapeno, and avocado.

Some of my recipes featuring herbs include: Tangy potato salad with garden herbs Baked sea bream with herbs and lemon Fragrant beetroot risotto with herby feta cheese Cod with garlic, herb and parmesan crust Cauliflower with tomato and dill Tagliatelle with garden herb pesto Warm vegetable pasta with lemon - herb dressing Watermelon & berry salad with basil - mint sugar

In addition to the roasted tomaotes, I decided to make a lemon pesto, instead of just basil.

Restaurant - style Chicken: Mix together either 3 tbsp sundried tomato puree or basil pesto with 1 sm teacup of crispy breadcrumbs (Tesco does them in a tub), 4 tbsp freshly grated Parmesan cheese (or 6 tbsp other hard cheese), 1 tbsp olive oil and lemon zest from 1/2 lemon.

Avocado Chickpea Salad w / Vegan Pesto 1 can chickpeas (rinsed and drained) 1 avocado (cubed) lemon juice salt and pepper 2 scallions (chopped) 2 handfuls of spring mix 4 tablespoons of vegan basil arugula Pesto 1 can chickpeas (rinsed and drained) 1 avocado (cubed) lemon juice salt and pepper 2 scallions (chopped) 2 handfuls of spring mix 4 tablespoons of vegan basil arugula pestopesto

Cheesy Nut Dust and Vegan Pesto 1/2 cup / 70 g almonds 1 tbsp nutritional yeast 1 large handful basil 1 large handful spinach 1/3 cup / 80 ml olive oil 2 tbsp lemon juice a few pinches salt 1 small avocado (use half if you have a large and serve the rest on the side)

cans whole plum tomatoes * 2 cups cooked chickpeas * 1 tablespoons chopped or dried oregano * 2 handfuls chopped fresh parsley * 4 sprigs of thyme, leaves removed * 2 tablespoons honey * 6 - 8 cups vegetable stock * 2 -LRB-- ish) cups sourdough bread, cubed * salt and pepper to taste * Basil Pesto (1/2 cup lemon basil, 1/2 cup parsley, 1/4 cup olive oil, 2 cloves garlic)

Basically it's just mayo, lemon juice (and / or vinegar), garlic, fresh basil (or pesto), and a generous helping of bright green hot sauce.

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

FOR THE PESTO: Add the basil, almonds, parmesan, lemon juice and garlic to a food processor.

2 medium eggplant, quartered and cut into 1/4 inch slices 2 medium red onions, quartered and cut into 1/4 inch slices 1/4 cup olive oil 1 teaspoon salt 1/2 lemon, juiced 2 tablespoons chives (optional) 1 loaf fresh sourdough or country white bread, cut into 1 / 2 - inch slices (about 10) 1/2 cup chive or basil pesto 1 cup white bean spread (recipe follows)

When quinoa cooked through add quinoa to the pan with the veggies and add lemon juice, pesto, basil and green onions.

I didn't have basil so I whipped up some parsley pesto instead with a squeeze of lemon.

While the risotto is cooking make the pesto: in a food processor put the kale, hazelnuts, basil, nutritional yeast, lemon juice olive oil, salt and pepper and the garlic.

For pesto 2 garlic cloves, peeled 2 bunches of basil (about 2-1/2 cups leaves and soft stems) 1-1/2 cups grated Parmesan Zest of 1 lemon 2 ounces (1/2 cup) toasted pine nuts 1/2 cup olive oil

Recipe by Check full recipe at Ingredients: asparagus, avocado, basil, leek, lemon, lemon juice, mint, pasta, peas, pesto, pumpkin, pumpkin seeds, salt, sea salt, walnuts,...

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.)

To make the pesto sauce: Add 3 tablespoons olive oil, avocado, garlic, water or vegetable broth, lemon juice, basil and salt to a food processor and process until smooth.

Hemp Seed + Flax Oil Basil Pesto 2 packed cups of fresh basil leaves 3 tablespoons hemp seeds hulled 2 tablespoons cold pressed flax oil 2 tablespoons olive oil * juice of one large lemon 2 small, or 1 large clove of garlic 1/4 teaspoon salt

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.

FOR THE PESTO: Add basil, pine nuts, parmesan and lemon juice to a food processor.

The creamy pesto is made with a TON of spinach, basil, fresh lemon juice, pine nuts, cashews, garlic, olive oil and salt.

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 pepper

This vegan pesto recipe is made of five ingredients: fresh basil, garlic, lemon juice, walnuts, and olive oil.

Silky cashew cream and basil pesto go into this crispy panko topped, totally vegan, and 100 % delicious spaghetti squash bake!I created this dish while seeking a fun new way to use my lemon pistachio pesto, which I shared with you earlier this...

To make the hazelnut pesto, place the hazelnuts, basil leaves, 1 garlic clove, lemon zest and juice into a blender or small food processor and blend.

ingredients MEDITERRANEAN POTATO PANCAKE 1 (30 - ounce) bag frozen hash browns (thawed and moisture squeezed out) 1 cup store - bought basil pesto 3 and 1/2 tablespoons olive oil (divided) 2 tablespoons unsalted butter (divided) 2 cloves garlic (peeled, minced) 1 (5 - ounce) package spinach 1 lemon (juiced) 1/4 cup sunflower seeds 1/4 cup sun - dried tomatoes (thinly sliced) 1/2 cup feta cheese (crumbled) 1/4 cup fresh basil (leaves only, thinly sliced) Kosher salt and freshly ground black pepper (to taste)

Flavor: Why bother if it's not flavorful!?! The dressing I used on this Green Goddess Balance Bowl is keeping with the green theme... basil, lemon and hempseed pesto!

The pesto is rich in healthy fats from the olive oil, pine nuts and cashews and anti-oxidants from the garlic, lemon juice and basil!

Easy vegan spinach pesto pasta, made with a fresh pesto full of spinach with hints of basil and lemon.

To make the pesto, place all of the sauce ingredients (water, nuts, lemon juice, garlic, and basil) into a food processor, and process for 1 to 2 minutes, adding a little water, as needed.

Filed Under: Ethnic Dishes, Main Dishes, Sauces and Dips Tagged With: basil, garlic, kale, lemon, mushrooms, oil - free, onion, parsley, pasta, pesto, pesto pasta, potato, salt - free, spinach, vegan, walnut, zucchini

Combine 2 tablespoons of the toasted pine nuts (reserve one for topping) with the basil, garlic and lemon juice in the bowl of a food processor and grind it until a pesto paste forms and everything is finely minced and combined.

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

Before NGI, my world of pesto was confined to basil + pine nuts + garlic cloves + lemon + olive oil; now, I realize half the fun in pesto is in experimenting with what's on hand.

Other scintillating entrée options included Grilled Local Lamb Chops in a rosemary - garlic bérnaise, a Grilled Salmon Filet topped with lemon - basil pesto and Seasonal Vegetable Risotto topped with a sweet potato stuffed gypsy pepper.

Fast - forward 34 years later and not only do I grow Genovese basil, lemon basil, cinnamon basil, purple opal basil and Thai basil, I make pesto on a fairly regular basis.

Oil - free Basil and Hemp Hearts Pesto Sauce Ingredients (Preferably Organic) 1 c. basil 1/2 c. hemp hearts 2 - 3 cloves fresh (or roasted) garlic 1/3 c. lime juice (or lemon) 1/3 c. filtered water 2 Tbsp.

CLASSIC FLAVOUR PAIRINGS: butter, olive oil, garlic, lemon, peas, broad beans, mint, cured meats, tomato, cured meats, lamb, spinach, pine nuts, flat leaf parsley, basil pesto, hollandaise, aioli

pesto ingredients: 1 cup pumpkin seeds, toasted in a dry pan over medium heat (or not, as discussed above) 1 cup packed fresh basil leaves 3 tbsp extra virgin olive oil splash of water 1 tbsp lemon juice small clove of garlic, peeled + crushed salt + pepper