After my daughter took the photo, I added
more basil for a bit more green colour.
Not exact matches
10 ripe sweet strawberries — divided 3 large heirloom tomatoes — roughly chopped 1 small bell pepper — seeded and roughly chopped 1 medium cucumber — peeled and roughly chopped 1/3 cup soft sun - dried tomatoes juice of 1/2 lemon 1 - 2 garlic cloves — roughly chopped about 1/4 small red chili pepper or
more to taste — seeded, or 1/4 teaspoon red pepper flakes dash of cayenne pepper — optional 1/2 teaspoon sea salt large handful fresh
basil leaves, plus
more for garnish
I make tons of homemade pesto and freeze it every summer with a
basil / arugula / spinach / kale blend of greens from my garden and now I have yet one
more use
for my stash of frozen pesto.
To make the whipped cream: Heat up the cream in a medium sized saucepan over medium heat just until you start to see steam rise up (don't bring it to a boil) then crumple the
basil leaves and add them, cooking
for 1 minute
more, then remove the pan from the heat, cover, and let the mixture steep
for 30 minutes.
Next, I cooked them in the creamy tomato
basil sauce
for about 5 or 10
more minutes and they were done!
It's much
more affordable to create a pesto with kale than with
basil, and you can whip up a huge quantity to save
for later use with ease.
I'm considering trying this & substituting cilantro
for the
basil and lime
for the lemon, giving it a little
more of a tex - mex flavor profile.
Ingredients: 1 pound spinach leaves, tough and long stems removed 1 tablespoon extra-virgin olive oil (plus
more for drizzling) 3 cloves garlic, minced 1 tablespoon harissa 2 cups cooked farro, brown rice, quinoa, or your favorite (a combo is nice) 4 large hard - boiled eggs, peeled and chopped 1 medium carrot or 2 baby carrots, chopped into fine dice 1 scallion, thinly sliced 4 or 5
basil leaves, sliced chiffonade 1 palmful pepitas sea salt, as needed
It makes the whole delicious combination even
more appealing; The tomatoes get sweeter, the subtle flavors of the mozzarella and avocado are heightened, and when the drizzle hits the
basil you will INSIST that you're eating bruschetta
for dinner... and there is absolutely nothing wrong with that.
Basil and parmesan madeleines 8 tablespoons (113g / 1 stick) unsalted butter, melted 1 cup (140g) cake flour — I used all purpose flour 3 teaspoons finely minced fresh
basil 1 teaspoon fleur de sel, plus
more for sprinkling 1/4 teaspoon freshly ground pepper 4 eggs 1/4 teaspoon cream of tartar 2 tablespoons sugar 1 cup grated parmesan cheese, plus
more for sprinkling Position a rack in the lower third of an oven and preheat to 190ºC / 375ºF (I preferred to bake them in the higher part of the oven so they would not burn).
tried the pumpkin soup, garnished with shrimps, fresh coriander &
basil - to die
for - thanks
for the fantastic tip & keep
more off beat recipes coming - all the best.
It's a twist on a traditional tomato
basil soup, using roasted red pepper
for a smokey flavor, a mix of dried herbs
for a bit
more zing, and quinoa
for added thickness.
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
for the ramp + chili pesto: 3 ramps, frilly bottoms discarded, white + green parts roughly chopped 2 small green chilies (such as a jalapeno, or serrano), seeded and chopped 5 - 7
basil leaves, chopped a handful of arugula 1/4 teaspoon of salt (or
more to taste) pepper 1/4 cup of extra virgin olive oil
On low flame, allow it to saute
for a few minutes, then add in the oregano,
basil, and pepper powder (if you like
more spicy you can add 2 green chilies.)
For something a touch
more refined, these tomato -
basil soup shooters are a fun addition to your Game Day buffet.
1 tablespoons olive oil 1 tablespoon white wine vinegar 2 garlic cloves, minced 2 tablespoons fresh
basil leaves, plus
more for garnish
Fennel, mushrooms, onion, garlic, and fresh
basil and parsley join the party
for more flavorful fun!
Optional: approximately 1/4 cup fresh Thai
basil, whole leaves or coarsely chopped +
more for garnish if desired (sold in Asian markets)
Ingredients: 4 tortillas /
For the salsa, roughly chop and blend 8 tomatillos, 2 T shallot or 2 t garlic, 2 t jalapeno, more or less, depending on taste, 1 T lime juice, 1 t cumin, 2 t fresh oregano / kernels from two ears of corn / 1 C fresh tomatoes, coarsely chopped / 2 C fresh ricotta mixed with 2 T each finely chopped chives and basil or oregano, 1/2 t salt, 1/4 t pepper / 1 sliced avocado / 1/2 C cilantro / 2 T butter for sautéing tortill
For the salsa, roughly chop and blend 8 tomatillos, 2 T shallot or 2 t garlic, 2 t jalapeno,
more or less, depending on taste, 1 T lime juice, 1 t cumin, 2 t fresh oregano / kernels from two ears of corn / 1 C fresh tomatoes, coarsely chopped / 2 C fresh ricotta mixed with 2 T each finely chopped chives and
basil or oregano, 1/2 t salt, 1/4 t pepper / 1 sliced avocado / 1/2 C cilantro / 2 T butter
for sautéing tortill
for sautéing tortillas.
Add the chiles, fish sauce,
basil and cilantro and continue to cook
for 5
more minutes.
Barley Tomato Salad 1 lb tomatoes on the vine 1/4 cup olive oil, plus
more for drizzling cherry tomatoes 1 tablespoon balsamic vinegar 1 tablespoon coconut sugar 1/2 teaspoon sea salt, plus
more for cherry tomatoes 3 garlic cloves — minced 2 cups yellow or red cherry tomatoes — cut in half freshly ground black pepper 1 cup pearled barley — soaked overnight and cooked
for about 20 minutes, until soft, drained and cooled 1/2 cup heirloom forbidden black rice or other black rice — cooked according to package instructions, cooled assorted 3 - 5 heirloom tomatoes — sliced 3 tablespoons chopped mint leaves handful
basil leaves — torn about 2 tablespoons each minced dill and parsley — optional
For orzo 1 cup whole wheat orzo 1 zucchini, trimmed, quartered lengthwise and deseeded 3 tablespoons plus 1 teaspoon olive oil 3 garlic cloves, peeled and smashed 1/4 teaspoon kosher salt plus more for cooking water and seasoning 1/4 teaspoon black pepper plus more for seasoning 4 ounces goat cheese, crumbled 1/4 cup fresh basil, thinly sli
For orzo 1 cup whole wheat orzo 1 zucchini, trimmed, quartered lengthwise and deseeded 3 tablespoons plus 1 teaspoon olive oil 3 garlic cloves, peeled and smashed 1/4 teaspoon kosher salt plus
more for cooking water and seasoning 1/4 teaspoon black pepper plus more for seasoning 4 ounces goat cheese, crumbled 1/4 cup fresh basil, thinly sli
for cooking water and seasoning 1/4 teaspoon black pepper plus
more for seasoning 4 ounces goat cheese, crumbled 1/4 cup fresh basil, thinly sli
for seasoning 4 ounces goat cheese, crumbled 1/4 cup fresh
basil, thinly sliced
ingredients
FOR THE QUICK TOMATO SAUCE: 2 tablespoons olive oil 1 yellow onion (peeled and minced) 3 garlic cloves (peeled and minced) 2 cans whole peeled tomatoes (28 ounces) 2 teaspoons red pepper flakes Kosher salt and freshly ground black pepper (to taste) FOR ASSEMBLY: 1 1/2 pounds ziti 1 cup fresh ricotta 2 tablespoons olive oil 2 tablespoons parsley (chopped) 2 tablespoons basil (chopped, plus more for garnish) 1 pound fresh mozzarella (grated, divided) 1/2 cup freshly grated parmesan cheese (plus more for garnish) Kosher salt and freshly ground black pepper (to tas
FOR THE QUICK TOMATO SAUCE: 2 tablespoons olive oil 1 yellow onion (peeled and minced) 3 garlic cloves (peeled and minced) 2 cans whole peeled tomatoes (28 ounces) 2 teaspoons red pepper flakes Kosher salt and freshly ground black pepper (to taste)
FOR ASSEMBLY: 1 1/2 pounds ziti 1 cup fresh ricotta 2 tablespoons olive oil 2 tablespoons parsley (chopped) 2 tablespoons basil (chopped, plus more for garnish) 1 pound fresh mozzarella (grated, divided) 1/2 cup freshly grated parmesan cheese (plus more for garnish) Kosher salt and freshly ground black pepper (to tas
FOR ASSEMBLY: 1 1/2 pounds ziti 1 cup fresh ricotta 2 tablespoons olive oil 2 tablespoons parsley (chopped) 2 tablespoons
basil (chopped, plus
more for garnish) 1 pound fresh mozzarella (grated, divided) 1/2 cup freshly grated parmesan cheese (plus more for garnish) Kosher salt and freshly ground black pepper (to tas
for garnish) 1 pound fresh mozzarella (grated, divided) 1/2 cup freshly grated parmesan cheese (plus
more for garnish) Kosher salt and freshly ground black pepper (to tas
for garnish) Kosher salt and freshly ground black pepper (to taste)
4 ears corn, shucked Canola oil
for corn 3 garlic cloves, peeled 1/3 cup walnuts 1 ounce grated Parmesan, plus
more for garnish 1 teaspoon kosher salt 1/2 teaspoon black pepper 1/2 cup olive oil 1 pound dried rotelle pasta 1 cup slow - roasted cherry tomatoes 2 tablespoons chopped fresh
basil
I added some
basil with the cilantro and used a tad bit
more dressing than was called
for but otherwise it was great!
12 to 16 ounces penne pasta 1 1/2 cups small broccoli florets 1 small carrot, thinly sliced 1 small zucchini or yellow squash, cut into 1 / 4 - inch cubes 1/2 cup raw cashews, soaked overnight and drained 2 garlic cloves, crushed 1 cup hot vegetable broth or water (
more if needed) 1 - 2 ripe Haas avocados, halved and pitted 2 scallions, chopped 2 tablespoons lemon juice 1/2 teaspoon salt Ground black pepper Plain unsweetened almond milk (if needed) 1 cup grape tomatoes, halved lengthwise 1/3 cup chopped fresh
basil leaves or parsley Whole fresh
basil leaves (
for garnish)
1/2 cup packed fresh dill 1/2 cup packed fresh mint 1/2 cup packed fresh parsley 1/3 cup packed fresh
basil 2 garlic cloves, chopped 2 scallions, white and green parts, sliced 1 1/2 tablespoons freshly squeezed lemon juice Pinch kosher salt,
more to taste 1/2 cup extra virgin olive oil 1/2 cup crumbled feta cheese 1/2 cup Greek yogurt 1/4 cup mayonnaise, optional Raw chopped vegetables or pita chips,
for serving.
1 - 2 tablespoons olive oil 1 tablespoon red curry paste (or
more if you like it really hot) 1 1/2 pounds cooked pork or chicken, cubed * 2 cloves garlic, chopped 1 large sweet onion, sliced 1 red bell pepper, chopped 1 large Japanese eggplant, peeled and cubed 1» length of fresh ginger, peeled and grated 1 fresh habanero, stem and seeds removed, finely chopped (optional) 8 ounces sliced mushrooms 1/4 cup chopped fresh cilantro 1/4 cup chopped fresh
basil leaves 1 can coconut milk 1 1/4 cups chicken broth 1 teaspoon sugar (or to taste) zest of 1 lime 1/4 teaspoon salt (or to taste) Additional sprigs fresh cilantro
for garnish Quartered lime wedges
for garnish
1 large zucchini (approx. 8» x 2») 1 large summer squash (approx. 8» x 2») 5 strips bacon, cut in 1/4» pieces 1/2 cup finely chopped shallot 1 cup thinly sliced sweet red pepper 1/2 teaspoon minced fresh garlic 1/2 teaspoon kosher salt 1/4 teaspoon pepper 1/2 teaspoon fresh thyme leaves 1/2 cup dry white wine 1 cup fresh or frozen corn, thawed 1 cup shelled fresh or frozen edamame, thawed 1/2 cup heavy cream 1 tablespoon lemon juice, plus
more for squeezing 1⁄3 cup chopped flat leaf parsley 2 tablespoons torn
basil leaves Lemon wedges
I added
basil and tarragon
for more flavor.
Add garlic, tomato, cumin, and
basil, and cook
for another 2 - 3 minutes
more.
Season with dry
basil, oregano, parsley, rosemary, salt, pepper, and red pepper flakes and cook
for 1
more minute.
No muss, no fuss, with fresh pasta that cooks in just two minutes; dinner is on the table faster than you can make the
basil vinaigrette (thanks to David Lebovitz — scroll down
for more) that simply makes this meal.
1/2 cup pearl barley 1 cup water 2 garlic cloves, peeled 1/2 cup walnuts plus
more for garnish 1/2 ounce Parmesan, grated, plus
more shaved
for serving 1-1/2 cups
basil leaves 1/4 teaspoon salt 1/4 teaspoon black pepper 1/4 cup olive oil 1 - 15 ounce can cannellini beans, drained and rinsed 1 handful baby arugula 2 scallions, thinly sliced 2 tablespoons minced chives 1/4 cup chopped walnuts
Keep stirring around
for about 5
more minutes, then add everything to a food processor with your fresh
basil.
Took a bit longer than expected but came out well... it's almost thai flavored w / the coconut / lime combo, so I'd swap in thai
basil next time and a bit
more cashews or maybe walnuts
for a bit
more crunch (the cashews absorbed too much liquid and got soggy).
Ingredients 2 cups short - grain brown rice 6 cups water Generous pinch sea salt 1 small acorn squash, halved horizontally 4 cloves garlic, whole and unpeeled Splash apple cider vinegar Freshly grated black pepper, to taste 1/4 cup shaved parmesan cheese, plus
more for serving Chopped fresh parsley or
basil,
for serving
5 ounces all - purpose flour plus
more for work surface 5 ounces semolina 1/2 teaspoon kosher salt 3 large eggs 1 teaspoon olive oil 2 tablespoons minced fresh herbs (chives,
basil, rosemary, thyme)
This program allows
for you to enjoy a variety of herbs and spices such as turmeric, oregano,
basil, thyme, cinnamon, ginger and
more.
* 4 ounces (dry) Dreamfields Rotini * 2 tablespoons olive oil * 1 cup freshly shelled snap peas (or use organic, frozen peas) * 1 large or 2 small shallots, minced * 1 cup chopped organic broccoli * 1/2 cup loosely packed, fresh
basil, chopped * 1/4 cup fresh goat cheese, crumbled, plus
more, if desired,
for garnish * crushed red pepper flakes - to taste * lightly toasted pine nuts
for garnish (or use chopped toasted almonds)- to taste (I used about 1 1/2 tablespoons) * olive oil
for drizzling the finished dish - optional * sea salt to taste - optional
Then add any other toppings your spaghetti pizza - loving heart desires, bake it
for 15
more minutes and finish with fresh
basil and even
more cheese.
Toss with rotini, toasted pine nuts, chopped grilled onions and
more fresh
basil for a great pasta salad.
1 (15 - ounce) can cannelloni beans, drained 2 to 4 cloves garlic 3 tablespoons lemon juice 1 tablespoon extra virgin olive oil 1/4 teaspoon fine sea salt, or
more to taste 1/8 teaspoon pepper 2 teaspoons chopped fresh Italian parsley,
basil, or a combination Additional chopped fresh Italian parsley or
basil, or diced roasted red peppers
for garnish (optional)
I also left my soup a bit
more chunky than the original version by using my Electrolux Immersion Blender and processing until it was just the right texture that I was looking
for... To finish things off, I topped my bowls with a few sprigs of fresh
basil.
I served my spicy Asian zucchini noodles with grilled lemon, garlic and
basil tuna but vegans can add
more nuts or serve this with quinoa or tofu
for a main dish.
For pesto 2 garlic cloves, peeled 1/4 cup walnuts plus more for garnish 1/2 ounce Parmesan, grated, plus more for garnish 1 handful basil leaves 1/4 teaspoon salt 1/4 teaspoon black pepper 1/4 cup olive
For pesto 2 garlic cloves, peeled 1/4 cup walnuts plus
more for garnish 1/2 ounce Parmesan, grated, plus more for garnish 1 handful basil leaves 1/4 teaspoon salt 1/4 teaspoon black pepper 1/4 cup olive
for garnish 1/2 ounce Parmesan, grated, plus
more for garnish 1 handful basil leaves 1/4 teaspoon salt 1/4 teaspoon black pepper 1/4 cup olive
for garnish 1 handful
basil leaves 1/4 teaspoon salt 1/4 teaspoon black pepper 1/4 cup olive oil
Add the soy sauce mixture and chopped
basil and cook
for 1
more minute.
Sprinkle with
more Parmesan and serve with some
basil (if using) and remaining sauce alongside
for topping.
Opt
for a
more traditional pesto flavor and use fresh chopped
basil instead of the broccoli.