Sentences with phrase «of basil leaves»

I wash and dry a ton of basil leaves, and grate a mountain of parmesan and mozzarella cheeses.

While there are several eateries specializing in chao long in the city like Bona's Chao long, Lou's and Rene Saigon, Viet Ville Restaurant, located just 5 kilometers away from the city center offers one of the best tasting authentic chao long served with a plate of basil leaves, bean sprouts and chili paste and garlic French Bread.

(D's cousin made a home - made pesto and used it instead of the basil leaves and that was so delicious)

Feeding mice an extract of basil leaves for 15 days increased glutathione 1.16 - 1.28 fold, superoxide dismutase 1.1 - 1.4 fold and catalase 1.56 - 1.58 fold (study).

8 - 10 cups of Bone Broth 4 - 6 cups of yellow squash 4 - 6 cups zucchini 1 diced white onion 3 cloves of diced garlic 4 - 6 large of basil leaves chopped 2 tbsp - 4tbsp grass fed ghee (put in right before serving) Real salt to taste Pepper to taste

However, like the other substitutions, the more common forms of basil leaves are delicious in this soup as well.

1 French baguette 6.7 ounce can / jar tuna, packed in olive oil (used Bela Skip Jack tuna with piri piri) 3 to 4 hard - boiled eggs, sliced handful of black olives, sliced handful capers 1/2 large cucumber, thinly sliced sun - dried red peppers or roasted bell peppers 1 tomato, thinly sliced 1/2 small red onion, thin sliced handful of basil leaves 6 to 8 anchovies, rinsed, whole or chopped sea salt and freshly ground black pepper vinaigrette (see below)

Alternatively, you can grind a teaspoon of basil leaves and combine with water to make a paste.

Rub the bread slices with the crushed garlic cloves, top 4 of the slices of bread with equal amounts of basil leaves, 1/2 of the mozzarella cheese, red bell peppers, sausage slices, the remaining 1/2 of mozzarella cheese, and a slice of bread.

Daikon Radish Pasta with Corn and Tomatoes in Creamy Coconut Sauce 1 medium to large daikon radish 2 ears of corn 1 tablespoon coconut oil 1 tablespoon sesame oil 1 tablespoon minced ginger 2 teaspoons sriracha 1 tablespoon lime juice sea salt 1 cup canned unsweetened coconut milk 2 tablespoons tamari 1 tablespoon smooth almond butter 1 - 2 handfulls heirloom cherry tomatoes — quartered handful of basil leaves — torn microgreens to garnish — optional

approx 1/2 lb of grenadier fillet (or other white fish would also work) 1/2 tablespoon olive oil 1/2 white onion 3 cloves garlic 1 15 - oz can of diced tomatoes 1 tablespoon capers 4 - 6 kalamata olives 1 teaspoon crushed red pepper 2 anchovies (optional) handful of basil leaves (or other green herb would be good, too)

2 Tablespoons extra-virgin olive oil 1 Tablespoon lemon juice 2 large pinch of flaky salt 1/4 teaspoon freshly ground black pepper 2 or 3 large zucchinis 1 small bunch of basil / 1 big handful of basil leaves 2 Tablespoons cup pine nuts, toasted Small knob of Parmesan cheese

2 tbsp cold - pressed olive oil, raw butter, coconut oil or ghee 1 white onion, finely chopped 3 garlic cloves, finely chopped 1/2 tsp chili flakes 1 x 400 g (14 oz) can whole plum tomatoes handful of basil leaves (or 3 tb of frozen basil) sea salt and freshly ground pepper

To serve, ladle into a bowl then add cooked pasta, if using, an extra drizzle of olive oil and a sprinkle of basil leaves and grated parmesan cheese.

Combine the remaining 1 cup of basil leaves, julienned carrots, and the green onions.

Add in 2 tablespoons of the soy sauce mixture and 1 cup of basil leaves.

Basil oil: Blanch a cup of basil leaves in boiling salt water for about 10 second, refresh in ice water immediately to retain the color.

leaves) * 2 small green capsicum (seeds removed) * 2 Lebanese cucumbers * 1 - 2 green chilli (seeds removed) * 200g baby spinach leaves * 20g of basil leaves * 20g of continental parsley * 2 cloves of Australian garlic * 2tsp of organic agave or maple syrup * 100g walnuts (slightly toasted) * 50g pine nuts (slightly toasted)...

2 tablespoons of tomato puree About 4 - 5 sundried tomatoes finely chopped A generous handful of basil leaves roughly chopped + extra to sprinkle on top 1 tablespoon of nutritional yeast 1 tablespoon of olive oil for frying Salt & pepper to taste

Top with cherry tomatoes, small dollops of mascarpone and a handful of basil leaves.

Start with one handful of basil leaves and one handful of baby spinach leaves.

2 Strong Roots avocado halves 1/3 cup of basil leaves 1 clove of garlic 1/3 cup of macadamia (you can also use regular pine nuts) the juice of 1/2 lemon salt to taste

At the most basic level, pesto is a raw sauce made of basil leaves, garlic, pine nuts and olive oil.

For the sauce: 1 cup of cooked peas 1/2 avocado 1/4 cup of basil leaves a small handful of fresh mint leaves 2 tablespoons of olive oil The juice of 1/2 lemon 1 teaspoon of One Earth Green Goddess 2 tablespoons of nutritional yeast 1 clove of garlic Salt & pepper to taste

1 tablespoon unsalted butter 1 1/4 pounds / 20 ounces / 570 g Yukon Gold potatoes 1/2 cup / 120 ml heavy cream 2 pounds / 32 oz / 910 g ripe tomatoes a small handful of basil leaves, slivered sea salt and freshly ground pepper

1 clove of garlic, minced Small handful of basil leaves Salt and pepper 1 1/2 oz.

Add the garlic, pine nuts and a handful of basil leaves to a food processor and blend on high for a few seconds.

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

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

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

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.

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

10 small dried red chiles, such as piquins, stems removed 2 teaspoons ground cumin 2 teaspoons ground coriander 2 small onions 1 teaspoon black peppercorns 1/2 cup fresh cilantro 1/4 cup fresh basil or mint leaves 1 teaspoon salt 3 2 - inch stalks lemongrass, including the bulb 1 1 - inch piece of galangal, peeled 1 tablespoon chopped garlic 1 tablespoon shrimp paste 1 tablespoon corn or peanut oil 1 tablespoon lime zest 1/4 cup water

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.

I played with so many different flavours and decided that this batch was my favourite — I love the subtle blend of spicy cumin, tangy lemon, sweet basil leaves and creamy tahini blended with chickpeas, olive oil and water until perfectly smooth.

I made them the other day with a tablespoon of tomato puree, a few sun - dried tomatoes and some fresh basil leaves, which was delicious!

I was recently in my backyard trying to photograph a simple bean dish and picked a basil leaf to add some extra color, but the basil added such a nice flavor, it turned out to be the star of the show.

Peach and Fresh Herb Sorbet 6 small or 4 large peaches 2/3 cup water 3 - 4 tablespoons raw agave nectar juice of half a lemon 1 - 2 packed tablespoons fresh basil and lemon thyme leaves

Once everything is cooked through, remove the lemon grass stalk and serve with a sprinkle of chopped basil leaves, chilli, salt and pepper.

Just for me simple yummys, are wrap the tomato and basil leaf in the slice of mozzarella eat while assembling or put tooth pic in to hold them together

For basil, strip the leaves from the stems and stack groups of them as though you were going to chiffonade them, rolling the stacks up into little cigars.

Place your tomatoes on top of the crackers, top with mini bocconcini, a drizzle of balsamic vinegar, and finish with basil leaves.

2 teaspoons olive oil 3 cloves garlic, minced 1 small head cauliflower (about a pound), leaves removed, cut into florettes 4 cups vegetable broth, divided 1/2 teaspoon salt Big pinch dried thyme Lots of fresh black pepper 1 tablespoon arrowroot or cornstarch 1 cup loosely packed basil leaves, plus a little extra for garnish

The only difference is the addition of the Thai basil leaves which gives -LSB-...]

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.

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)

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.

I had some basil left over from a pasta sauce; instead of chucking it, I chopped it finely and added it in to these.

Yet, the addition of lightly blanched fresh green beans, celery leaves and fresh basil to our buttery Boston Bibb lettuce did make this salad better than your garden variety.

Tear up a bunch of extra basil leaves to toss in at the moment of serving because basil turns dark while chilling and you'll want your presentation to be pretty... the newly blended in basil will perk up your presentation; and who doesn't like extra basil in Caprese Salad anyway?