Add about a tablespoon
of fresh chopped basil and stir then set a side.
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
6 cups watermelon, seeded and diced in 1 - inch dices 2 stalks celery,
chopped 3 medium size tomatoes, roughly
chopped 1/2 cucumber, roughly
chopped 2 red bell peppers, roughly
chopped fresh ginger, about 1 inch, peeled and minced 1/2 chili pepper juice from 2 limes handfull
of fresh basil salt & black pepper
2 tablespoons peanut or vegetable oil 1 large yellow onion, diced 3 cloves garlic, minced 1 (14 - ounce) container extra firm tofu, cut into 1 - inch cubes 2 cups vegetable stock 1 (14 - ounce) can light coconut milk 1/2 cup
of Peanut Butter & Company» sThe Heat Is On 4 carrots, peeled and cut into 1 - inch cubes 3 potatoes, peeled and cut into 1 - inch cubes 1 cup frozen peas 3 tablespoons
chopped fresh basil Finely ground sea salt Freshly ground black pepper
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 garnish with any
of the following if you like:
Chopped fresh cilantro Thinly sliced scallion or green onion
Basil chiffonade (or Thai
basil if you can find it)
A quick and easy recipe
of fresh corn grilled golden yellow,
chopped and tossed with sweet peppers, juicy tomatoes, radish and
basil, then swirled with a lime vinaigrette.
1 cup
of fresh of frozen peas a handful
of basil (about 1/4 cup)
chopped 1/4 cup
of pine nuts 1 clove
of garlic 1/4 teaspoon
of salt pepper 1/4 cup
of olive oil 1/4 cup
of water
Chop up a handful
of fresh basil and any other herbs you may have on hand.
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 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.
I added about 1/2 tbsp
of sesame oil and a tbsp each
of chopped purple
basil, cilantro and dill leaves and served it over a bok choi, shrimp and
fresh vegetables salad.
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
My bread memory is warm, out
of the oven, crusty artisan bread, grilled, and rubbed with raw garlic and topped with
chopped tomatoes and
fresh basil with a ball
of fresh mozzarella cheese on the side.
Fresh chopped tomatoes,
basil and onions, topped with mixture
of shredded cheese and mayonnaise, baked in a pie shell.
:) 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.
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.
1/4 c water or low - sodium beef broth or chicken broth 1/4 c balsamic vinegar 1 Tbsp
chopped garlic 1 Tbsp
chopped fresh basil or 1 tsp dried 1 Tbsp
chopped fresh thyme or 1 tsp dried 1 tsp mustard powder 1/2 tsp ground black pepper 1 1/4 lbs flank steak, trimmed
of all visible fat 8 roma tomatoes, halved crosswise
The sweetness
of the melon balances so beautifully with the savory, salty ham, while the
chopped basil gives each bite a
fresh, bright flavor.
250 g peeled potatoes 1 large zucchini, cleaned and cut into pieces 1 clove
of garlic, peeled and cut into halves 2 - 3 cm
fresh ginger root, peeled and
chopped 2 tablespoons extra virgin olive oil 2 tablespoons shoyu a pinch
of Himalayan salt freshly ground white pepper, to taste 1 teaspoon vegetable stock powder 200 ml unsweetened and unflavoured oat milk 150 g plain tofu 2 tablespoons nutritional yeast flakes 3 teaspoons mild curry powder a handful
of fresh basil, cleaned a few
fresh thyme sprigs, cleaned 4 teaspoons agar agar powder mixed with 100 ml unsweetened and unflavoured oat milk 50 - 60 g vegan ham,
chopped
As a rule
of thumb,
fresh delicate herbs won't tolerate the long stint at high temps in the oven, so it's best to «finish» the dish once the vegetables have been removed from the oven and are being served with a sprinkle
of the freshly
chopped parsley, cilantro,
basil, mint, etc..
Alpine Cheddar Sauce: 2 tablespoons Cabot Unsalted Butter 2 tablespoons King Arthur Unbleached All - Purpose Flour 1 1/4 cups
of lowfat (1 %) milk 4 ounces Cabot Alpine Cheddar, shredded (about 1 cup) 3 tablespoons
fresh herbs such as
basil, parsley, cilantro or oregano,
chopped ⅛ teaspoon kosher salt Pinch
of cayenne pepper
To increase the herb appeal
of this dish, try adding a few leaves
of chopped fresh basil to the egg mixture before baking.
Add ~ 1/2 c.
chopped onion, 1/3 c. chiffonade
of fresh basil, and 1/2 — 1 whole [red or green] jalapeno pepper — finely
chopped.
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
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
Cook until soft, about 10 minutes / Add
chopped tomatoes and cook about 5 minutes / Add cheese rind (in cheesecloth if you wish), cranberry beans and water to the pot / Cook until beans are about halfway cooked, about 20 minutes / Add potatoes and cook until beans and potatoes are tender / In a large skillet heat more olive oil and saute chard stems until tender / Add zucchini and beans, salt well and saute a few minutes, just until tender / Add chard leaves, salt again and saute until wilted / Remove the cheese rind from the tomato soup base and add vegetables / Garnish with
fresh basil (or pesto), freshly grated cheese, salt and pepper and if you have it, a big piece
of burrata is absolutely divine.
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 tortillas.
Served it over bow tie pasta with a sprinkle
of chopped fresh basil and a bit
of Dubliner cheese.
Ingredients - 1 package
of Trader Joe's Pizza Dough - 5 - 6 tablespoons
of Trader Joe's Pizza Sauce - 12 oz
fresh mozzarella, thinly sliced or torn into pieces - Fresh basil, roughly chopped - 1 - 2 vine tomatoes, sliced - Olive oil, salt, and red pepper flakes to
fresh mozzarella, thinly sliced or torn into pieces -
Fresh basil, roughly chopped - 1 - 2 vine tomatoes, sliced - Olive oil, salt, and red pepper flakes to
Fresh basil, roughly
chopped - 1 - 2 vine tomatoes, sliced - Olive oil, salt, and red pepper flakes to taste
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
Lemon - ricotta 500 g ricotta cheese 1 organic mediun size lemon (juice & zest) 1 small handful
of fresh basil (
chopped) a pinch
of sea salt a pinch
of lemon pepper
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)
12 spears
of fresh, organic asparagus 50 g broad beans, podded weight 250 ml organic double cream 4 organic free range eggs 1/2 tsp sea salt 80 g vegetarian mature Cheddar, grated 2 tbsp mixed
fresh herbs (mint, chives, oregano, chives,
basil, parsley), finely
chopped
9 oz hot Italian sausage, casing removed 1/2 medium onion,
chopped 2 cloves garlic, minced 1/2 cup water 1 15 - oz can cannellini beans, drained and rinsed 2 14.5 - oz cans diced tomatoes, undrained 2 cups chicken broth 1/2 cup small pasta (I used Gemelli) salt, to taste 2 cups baby spinach handful
of fresh basil,
chopped freshly grated parmesan cheese (optional)
* 2 tablespoons olive oil * 1 tablespoon minced garlic * 1 cup
chopped squash (I used pattypan from my garden, but feel free to use yellow squash or green zucchini) * 2 cups
chopped tomatoes (I used San Marzanos but any tomatoes will do) * 1 cup
chopped greens (I used chard; you can use any dark leafy greens that you like) * 1 cup
chopped herbs (I used a combination
of basil and parsley) * Himalayan or sea salt and freshly ground pepper to taste * 6 eggs or 12 egg whites * 1/2 cup mild cheese (crumbled if very soft, like feta, or roughly
chopped if harder, like provolone or
fresh mozzarella)
Pomodoro Sauce 1 onion 2 cloves
of garlic 2 tbsp olive oil 3 x 400 g / 14 oz cans
of chopped tomatoes 1 handful
fresh basil or 2 tsp dried sea salt freshly ground black pepper
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
1 9 - ounce package refrigerated cheese tortellini, cooked according to package directions 3 cups assorted
fresh cut vegetables such as broccoli florets, yellow squash, colorful bell peppers, red onion, carrots, tomatoes 1 15 - ounce can artichoke hearts, drained 1/4 cup
chopped fresh basil leaves 1 12 - ounce can drained Chicken
of the Sea (r) Chunk Light Tuna in Spring Water 1 cup light roasted garlic and white wine dressing Parmesan cheese
* 1 head
of cauliflower, preferably organic, bottom trimmed off and separated /
chopped into florets * 6 cloves
of garlic, unpeeled * 4 tablespoons olive oil - I used blood orange olive oil, but you could use any fruity olive oil * 2 tablespoons balsamic vinegar - I used a dark chocolate balsamic vinegar, but you can use regular or aged balsamic, or your favorite mild / sweet vinegar or Meyer lemon juice instead * 1 - 2 tablespoons
chopped fresh mint (or use
fresh tarragon, parsley or
basil)
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
INGREDIENTS 1 tbsp olive oil 1 lb mild Italian sausages, casing removed 1 lrg onion,
chopped 2 cloves garlic, minced 6 cups
of water 3 beef stock cubes (like Knorr)(or 6 cups
of beef broth) 1/2 cup red wine 2 tomatoes,
chopped 1 cup carrots, sliced thin 1 tbsp
fresh basil (or 1 tsp dried) 1/2 tsp dried oregano 1 can (8 oz) tomato sauce 1 zucchini, quartered 8 oz
fresh tortellini pasta (about 1/2 large pkg)
1 tbsp vegetable oil 2 cloves garlic,
chopped 1/2 lb ground chicken or turkey 1 tbsp sugar 1 tbsp soy sauce 1/2 tbsp fish sauce juice
of one lime 1/2 red bell pepper,
chopped 1 cup broccoli handful
of fresh basil leaves handful
of bean sprouts
I
chop fresh tomatoes and leave them raw in a bowl with a sprinkle
of sea salt, olive oil, and
chopped fresh basil.
2 lbs raw boneless, skinless chicken breasts, cubed 2 cloves garlic, minced 1/4 teaspoon crushed red pepper flakes (or more to taste if you want it hot) 1/4 cup
fresh basil, finely
chopped 2 cups marinara / pasta sauce (I used Wegmans Tomato
Basil) 1 1/2 cups 2 % reduced fat shredded mozzarella cheese, divided 2 oz Parmesan cheese, freshly grated (I used the smallest holed side
of my box grater), divided 3.5 oz garlic croutons, roughly crushed, leaving some larger pieces (I used New York Texas Toast brand Garlic & Butter)
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
INGREDIENTS 3 large cans or jars (28 ounces, total 84 ounces)
of crushed tomatoes 12 ounces tomato paste 2 cups red wine 1 large onion (approximately 2 cups diced; loosely packed) 3 cloves garlic (minced) 1/2 cup
chopped parsley (
fresh) 1/2 cup
chopped basil (
fresh) 2 tablespoons
chopped rosemary (
fresh) 1 bay leaf 2 tablespoon cold pressed olive oil 1 teaspoon sea salt (kosher) 1/2 teaspoon pepper (freshly ground) 1 teaspoon red pepper flakes 3 Japanese eggplant (large dice) 4 oz porcini mushrooms (sliced) 1 cup peas (
fresh or frozen — not canned) 1 lb Rigatoni (any grain) Tofu Ricotta Cheese Sauce DIRECTIONS In a heavy stainless steel sauce pan sauté the onions and garlic in 1 tablespoon olive oil until soft and translucent.