Add 1/4 cup olive oil (this will be the «sauce») and cut up a few leaves
of fresh basil for garnish.
Vegetarians or vegans can just make a super chunky tomato sauce with lots
of fresh basil for an italian treat)
I simply tossed tomatoes, onion, and garlic in the food processor and then transferred that mixture to a saucepan with sugar, red wine vinegar, salt, pepper, and smoky paprika (for an extra layer of flavor), simmered it for about a half hour, and added about a tablespoon
of fresh basil for a hint of freshness at the very end.
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
for the filling 1 tablespoon olive oil 1 - 2 shallots or 1 small yellow onion — diced 1 - inch piece
fresh ginger root — peeled and minced 1 - 2 garlic clove — minced about 10 asparagus spears — diced 2 handfuls snow peas 1 cup green peas —
fresh or frozen and thawed sea salt to taste 1/2 lemon — juice handful
of fresh basil — torn, optional
I subbed baby spinach
for the
basil and a can
of whole tomatoes
for the
fresh tomatoes (as I was out
of them), and used a bar mix instead
of a blender.
Delicious with ranch dressing, or
for a tasty white sauce, whisk together a couple tablespoons
of sour cream, a squeeze
of lemon juice, crushed garlic, chopped
fresh basil, salt and pepper to taste.
You can also sub out one
of the cups
of kale
for a cup
of fresh basil, but I didn't have any on hand and really didn't miss it in the end result.
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
For the savory bruschetta, layer a thin round
of sliced mozzarella, prosciutto, and
fresh basil.
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)
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).
For the pizza dough: 2 1/4 teaspoons rapid rise yeast 1 cup warm water Pinch of sugar 1 3/4 cups semolina flour 1 3/4 cups all - purpose flour 1 teaspoon salt 1 tablespoon olive oil Corn meal - for spreading on pizza peel For the balsamic reduction: 1 cup balsamic vinegar Pizza toppings: 2 tablespoons olive oil 8 ounces fresh mozzarella - sliced 4 peaches - thinly sliced 1/2 cup freshly chopped ba
For the pizza dough: 2 1/4 teaspoons rapid rise yeast 1 cup warm water Pinch
of sugar 1 3/4 cups semolina flour 1 3/4 cups all - purpose flour 1 teaspoon salt 1 tablespoon olive oil Corn meal -
for spreading on pizza peel For the balsamic reduction: 1 cup balsamic vinegar Pizza toppings: 2 tablespoons olive oil 8 ounces fresh mozzarella - sliced 4 peaches - thinly sliced 1/2 cup freshly chopped ba
for spreading on pizza peel
For the balsamic reduction: 1 cup balsamic vinegar Pizza toppings: 2 tablespoons olive oil 8 ounces fresh mozzarella - sliced 4 peaches - thinly sliced 1/2 cup freshly chopped ba
For the balsamic reduction: 1 cup balsamic vinegar Pizza toppings: 2 tablespoons olive oil 8 ounces
fresh mozzarella - sliced 4 peaches - thinly sliced 1/2 cup freshly chopped
basil
Although my favorite thing to do is marinate them in some cider vinegar with chopped
fresh basil (dissolve liberal amount
of sugar in it to cut the pucker)
for about 15 - 20 mins, top the slices with a whole
basil leaf and a thick slice
of fresh mozerella.
Tender chicken breasts topped with
fresh melted mozzarella cheese, tangy cherry tomatoes and peppery
basil makes
for serious mouthful
of perfection.
It simmered
for 45 minutes and I served it over cheese ravioli with lots
of fresh basil and grated parmesan.
1 recipe honey whole wheat pizza dough ~ 1/3 cup purchased or homemade
basil pesto combination
of 4 Italian cheeses: I used thinly sliced
fresh mozzarella and freshly grated Asiago, fontina, and Parmesan Roma tomatoes, thinly sliced salt and freshly ground black pepper
fresh basil, chopped
for garnish
Ingredients: 1 package gluten free pasta shells 1/2 package (
for the small shells) Punk Rawk Labs herb or original cheese Homemade red sauce or your go to jar with minimal ingredients Handful
of fresh basil Sprinkle
of nutritional yeast Optional: Sprinkle
of breadcrumbs, gluten free option
SESAME GARLIC SAUCE INGREDIENTS: 1/4 cup gluten - free tamari soy sauce 2 1/2 tablespoons maple syrup / coconut nectar 2 1/2 tablespoons
fresh lime juice, plus extra 1 1/2 teaspoons toasted sesame oil (I used a hot - toasted one with chilies) 1 clove
of garlic, finely grated with a Microplane grater 2 tablespoons sesame seeds, plus extra
for garnish NOODLES ETC: 3/4 lb noodles
of choice 4 cups small broccoli florets, from roughly 1 bunch
of broccoli 2 tablespoons coconut oil 8 oz / 227 grams tempeh, sliced 1/2 inch thick handful
of Thai
basil leaves, sliced (or regular
basil, no big deal!)
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.
:) Linguine with porcini and vegetable bolognese slightly adapted from the amazing Delicious Australia 15g dried porcini mushrooms 400g linguine 2 small carrots, roughly chopped 1 large onion, roughly chopped 200g button mushrooms 2 garlic cloves, roughly chopped 2 tablespoons olive oil handful
of fresh basil leaves, chopped 2 tablespoons
fresh oregano leaves 1/2 cup tomato sauce — I used homemade 1/2 cup (120 ml) red wine 3 tablespoons water 1/2 cup sour cream * grated parmesan or pecorino, to serve Soak porcini in 1/2 cup (120 ml) boiling water
for 10 minutes.
For the filling, I stuck with spinach, but made a batch
of homemade marinara with
fresh basil, oregano, and TVP.
200 g black chickpeas, soaked in cold filtered water
for at least 9 hours, or overnight, then washed and drained 150 g quinoa, washed under cold running water half a red pepper, cleaned and cut into cubes half a yellow pepper, cleaned and cuto into cubes 8 - 10 cherry tomatoes, cleaned and cut into quarters 1 carrot, cleaned and cut into cubes 2 hanfuld black pitted olives, chopped a handful
of fresh parsley, cleaned and finely chopped a handful
of fresh basil, cleaned and finely chopped extra virgin olive oil, to taste whole sea salt, just enought to taste
(Just with a little olive oil and s & p.) Those grilled veggies combined with sliced tomatoes,
fresh mozzarella and Parm, bits
of shaved garlic, and chopped
fresh basil made
for one stunning pizza.
This salad is a good source
of antioxidants, including lycopene
for your heart and lutein and zeaxanthin
for your eyes, thanks to the tomatoes and
fresh basil.
1 large eggplant, cut into 1/4 - inch - thick rounds Olive oil,
for brushing the grill pan 1 cup oil - packed sun - dried tomatoes, plus 2 tablespoons
of their oil 1/2 cup bocconcini packed in oil 6
fresh basil leaves, torn into small pieces 3 tablespoons balsamic vinegar Kosher salt and freshly ground black pepper
This recipe calls
for two tablespoons
of Cabot unsalted butter, all - purpose flour, lowfat milk, four ounces
of Cabot Alpine Cheddar, 3 tablespoons
of fresh herbs (mostly
basil, parsley, cilantro or oregano), salt and cayenne pepper.
(i love my sweet potato have it almost ever day) Then just before blending I added in some
fresh basil leaves and dried chilli flakes
for that little bit
of a kick and a boost
for a speedy metabolism!
I also added a few TBS
of fresh cilantro and
basil which is always a must
for me with any Asian style meal I make.
My fav flavours
for broccoli / broccolinni is loads
of fresh garlic heated in the pan with chilli flakes and dried
basil leaves.
For the noodle salad — 200 g soba noodles (you can use udon or rice noodles)-- 150 g French beans, ends trimmed — 1/2 long cucumber, thinly sliced — 4 spring onions, sliced — 6 - 8
fresh basil leaves, chopped — a small bunch
of coriander, chopped — salt
Peanut, avocado and
fresh basil are the bestest besties in the world, and perfect
for cooling off the stir - fry, adding creaminess, crunch and a burst
of freshness.
AND the belly is happy about it Let's start baking... well, not really Frozen Berry
Basil Non-Dairy Smoothie Yields: 4 servings Ingredients: 2 cups
of So Delicious Vanilla Coconut Milk 2 cups
of So Delicious Strawberry Ice Cream 2 cups
of frozen strawberries (I buy
fresh and put in freezer) 2 cups
of ice cubes 3 - 4 small
fresh basil leaves (grab a few extra and set aside
for garnishing) 1/2 cup
of frozen blueberries (again, I buy
fresh and freezer myself) Directions: 1.
I added
fresh cherry tomatoes and
basil on top
of individual servings
for an added freshness.
Ingredients: 2 tablespoons olive oil
for frying 1 small white onion, finely chopped 2 medium - sized carrots, finely chopped 1 pack
of Sainsbury's Mushroom Mince 3 cloves garlic, minced 1cup
of cooked brown lentils 1 tin
of chopped tomatoes or Italian passata 3 tablespoons tomato paste 2 teaspoons
fresh thyme leaves + extra
for sprinkling 1 / 4teaspoon salt, or to taste 1 tablespoon
of dry
basil 1 teaspoon
of miso paste (optional but adds a depth
of flavour) Pasta
of your choice — I have used linguine
1 corn or rice tortilla 1 tbsp
of pizza sauce (I use store bought — homemade would be great) 2 tbsp
of black beans 2 tbsp
of corn 2 sundried tomatoes (soaked
for a couple
of minutes in warm water and sliced) 1 clove
of garlic, minced a sprinkle
of fresh or dried
basil (I only had dried) 2 tbsp
of homemade nacho cheeze (store bought would work) 1/4
of an avocado, sliced a sprinkle
of vegan parmesan (I used parma) a dash
of fresh cilantro
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.
It's hard
for me to associate this bag
of dried «
basil» with any
of the
fresh basil - sweet, lemon or Thai
basil - that I'm familiar with.
Just a matter
of cooking up your pasta and spinach and combining with some
fresh herbs - I went
for basil as that's what I had on hand - and the quick almond feta which is simply: blended ground almonds, lemon juice, garlic, salt, water + a little olive oil, then baking it in the oven
for 30 mins.
2 tablespoons olive oil 2 cups chopped leeks 2 cups chopped onions 1 1/2 quarts homemade chicken or vegetable stock 1/4 cup chopped
fresh basil 5 pounds white potatoes, peeled and diced 1 cup evaporated skim milk 1 cup non-fat sour cream 1 cup skim milk 1 teaspoon white pepper 1 / 2 - inch cube (s)
of defrosted superhot chile juice, to taste Freshly minced chives,
for garnish New Mexican red chile powder,
for garnish
6 shallots, peeled 3 cloves garlic, peeled 1 tablespoon freshly grated ginger 1 teaspoon turmeric Pinch
of salt Defrosted superhot 1 / 2 - inch chile cubes, as needed 8 cups coconut milk (not sweetened coconut cream) 3 1/2 pounds chuck roast, cut into 1 - inch cubes
Fresh basil leaves
for garnish
Ingredients: 300 g kamut short pasta 1 large cup
fresh fava beans 1 large bunch asparagus 1 garlic clove
For the creamed zucchini 3 medium zucchini, peeled and stems removed a large handful
of peeled almonds a handful
of fresh basil grated zest
of 1 lemon 4 tablespoons extra virgin olive -LSB-...]
2 tablespoons olive oil 4 cloves minced garlic 1/4 teaspoon crushed red pepper 1 28 - ounce can crushed tomatoes 1/4 cup vodka 1/4 teaspoon dried thyme 1/4 teaspoon dried oregano 1/2 teaspoon salt A few dashes
of fresh black pepper 1/2 cup sliced or slivered almonds 1/4 cup finely chopped
fresh basil, plus extra
for garnish 1/2 pound penne pasta
Roughly chop 2 cups
of tightly packed bagged spinach and add to a mortar, finely mince 1 clove
of garlic and add to the mortar, then add the toasted nuts and pound with a pestle
for about 2 minutes, then add 3
fresh basil leafs and pound everything together
for another 3 minutes, until everything is well mashed
So basically any meal that goes well with a burst
of fresh, garlicky flavor will be great
for this
basil and pine nuts pesto.
For the salad: 1 1/2 lbs zucchini 1 lb cherry or grape tomatoes, sliced in half 1/2 lb cucumber, sliced into half moons (about 1 1/2 cups) 1/2 cup finely diced red onion 1/2 cup roasted, salted peanuts 1 cup
fresh herbs, such as: Thai
basil, mint, cilantro (or a mix
of all three), chopped
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
Parmesan Cheese and Beef Wild Zora Bars are our most very savory recipe — highest in protein, this gluten - free snack
for kids features a familiar combination
of 100 % free range, grass - fed beef sweet red bell peppers, kale, and dried apricots; mixed with parmesan cheese, dried tomatoes, and a hint
of fresh basil.
Ingredients
For the salad 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) For the dressing 3 tablespoons extra virgin olive oil 2 tablespoons -LSB-.
For the salad 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) For the dressing 3 tablespoons extra virgin olive oil 2 tablespoons -LSB-.
for garnish (optional)
For the dressing 3 tablespoons extra virgin olive oil 2 tablespoons -LSB-.
For the dressing 3 tablespoons extra virgin olive oil 2 tablespoons -LSB-...]
The inspiration
for this roasted tomato pasta salad comes from those tomatoes, and
of course the classic Italian caprese salad, a layered combination
of fresh tomato and buffalo mozzarella slices with
basil and a drizzle
of good balsamic vinegar.