When rice is just tender, stir in roast pumpkin and pesto (made by chucking basil, garlic, pine nuts, parmesan and
olive oil in a food processor).
Combine the basil, arugula, walnuts, garlic clove, cheese, and the remaining
olive oil in a food processor and puree, adding small amounts of oil as needed to make a thick pesto.
Blend all ingredients except for
olive oil in food processor or blender until chunky.
Combine cashews, sage, basil, garlic and
olive oil in the food processor.
Make nutritious, lower - calorie meals tasty and appealing to the palate (i.e: blend cauliflower, garlic, and
olive oil in a food processor and pour it over pasta, rather than give a 5 - year - old a side of steamed cauliflower) and they will be eaten.
Combine all of the ingredients except for
the olive oil in a food processor and let it whirl to combine.
Place vinegar, mustard, garlic and
olive oil in a food processor or blender; blend until smooth and creamy.
To prepare the pesto: Emulsify the garlic cloves and
the olive oil in a food processor, fitted with an «S» blade (about 10 seconds).
Place all ingredients except for the water and
olive oil in a food processor (or blender) and pulse until combined.
Place the cashew nuts, almonds, sunflower seeds, walnuts, sesame seeds, linseeds, poppy seeds, powdered veggie stock, psyllium husk (or chia seeds) and
olive oil in a food processor with 100 ml (3 1/2 fl oz / 1/3 cup) of water and blend until the nuts are well chopped.
Pulse the arugula leaves, parsley, marjoram, basil, orange zest, anchovy, garlic, pepper, salt, and
olive oil in a food processor until blended and chunky - smooth.
Combine the parsley and cilantro (leaves and stems), garlic, half of the sliced onion, 1 tablespoon salt, 1 teaspoon pepper, vinegar, 2 tablespoons lemon juice and 1/2 cup
olive oil in a food processor; blend into a thick and smooth chimichurri sauce.
In the meantime, pulse half the basil, all of the bread, the broccoli and a lug of
olive oil in a food processor until you've got a fine crumb.
Place everything besides
the olive oil in a food processor or blender and blend until roughly chopped.
Directions: Preheat oven to 350 degrees / Put potatoes and garlic in steamer basket and steam until the potatoes are very soft, about 20 minutes / Drain and set aside / Put salt cod, potatoes, garlic, milk and splash of
olive oil in food processor and process until fairly smooth / Season to taste with salt & pepper / Spoon puree into small baking dish / Drizzle with olive oil and bake until golden on top, about 20 minutes.
Place all listed pesto ingredients and half
the olive oil in a food processor and pulse until the nuts are finely chopped.
Place garlic scapes, lemon zest & juice, nuts, and 1/2 cup of
the olive oil in a food processor and blitz until smooth.
Make a coarse paste with almonds, garlic, salt, paprika and
olive oil in a food processor or blender.
Not exact matches
I take any excess vegetables - e.g., spring onions, leeks, green garlic, beets, kale - and combine them
in a
food processor with some toasted nuts (almonds or pine nuts), a little hard cheese, and some garlic, vinegar, and
olive oil (recipe at right).
In a blender or
food processor, combine all the dressing ingredients together including the cooled shallot, chives, apple cider vinegar, 1/2 cup of
olive or walnut
oil, Dijon mustard, lemon juice, honey and salt / pepper.
Tile Flatbreads 2 cups gluten free rolled oats 1/2 cup walnuts or pecans — ground
in a
food processor into tiny pieces 1/3 cup chia or flax seeds pinch of salt 1 cup boiling purified water 2 tablespoons
olive oil
In a blender or
food processor, puree the peanut butter with the
olive oil until the mixture is smooth and runny.
In a blender or
food processor, puree the peanut butter with 1/3 cup
olive oil.
Just boil the stems with a couple of cloves of garlic until tender, then drain and whizz
in the
food processor with basil, walnuts, lemon and
olive oil — goes beautifully on the superfood crackers
Olive Oil or other 1/2 Cup Non Dairy Milk, I used unsweetened Soy for this Blend all ingredients
in a
food processor, slowly, scrapping down sides until smooth butter is formed.
Combine chickpeas, tahini, garlic, lemon juice, sea salt and
olive oil in a blender or
food processor.
Grind plantain chips into a fine powder
in the
food processor and then transfer them to one shallow bowl with remaining 1/2 tsp sea salt, then pour the remaining 1/4 cup of
olive oil in a second shallow bowl.
Meanwhile, peel the garlic, wash the basil leaves and place it
in the
food processor along with the tomatoes and the
olive oil.
Place drained cashews
in food processor along with miso, nutritional yeast, garlic, soy sauce and
olive oil.
Place the beetroot, eggplant, tahini,
olive oil and ground spices
in a
food processor.
First, chopped
in the
food processor, with
olive oil, put into containers and topped with
olive oil to create a barrier and freeze.I use this mostly on pasta.
Add the grated garlic cloves,
olive oil, lemon juice, tahini, salt, cumin, coriander and paprika and process until really smooth, scraping the walls of the
food processor a few times
in between.
While the
food processor is running, stream
in 3 tablespoons of
olive oil.
Meanwhile, make pesto:
In food processor combine garlic, almonds, lemon juice, basil and remaining
olive oil; process until almost smooth.
1 cup oat flour (You can make your own by finely grinding oats
in a
food processor) 1/4 cup ground flax seed 1 - 1.5 tsp sea salt * see notes above 1 tbsp finely chopped, fresh rosemary 1/4 cup
olive oil 1/2 cup water
1 cup oat flour (You can make your own by finely grinding oats
in a
food processor) 1/4 cup ground flax seed 1 - 1.5 tsp sea salt * see notes above 1/4 cup
olive oil 1/2 cup water 1 tsp each sesame seeds, hemp seeds, sunflower seeds, and chia seeds (or other seeds of your choice)
I tossed a heaping cup of the artichoke hearts
in the
food processor and added
in the juice of a lemon, two tablespoons of extra virgin
olive oil, a pinch of salt, and a scant half teaspoon of ground white pepper.
In a
food processor or a magic bullet, combine the parsley, garlic, lemon zest, lemon juice, capers, and ~ 4 tablespoons of
olive oil.
In a
food processor, combine 3/4 cup walnuts, parsley,
olive oil, lemon juice, parmesan, garlic, and sea salt.
In a
food processor or high - powdered blender, add garlic, basil, sun - dried tomatoes, nutritional yeast,
olive oil, walnuts, salt, pepper, and 1/4 cup water.
-- Stem & seed the chiles and toss them
in a
food processor with a half - dozen cloves of garlic and a couple Tbsp each of water &
olive oil.
While the squash is roasting, prepare the pesto by combining the spinach, garlic, pecans,
olive oil, lemon zest / juice, and salt & pepper
in a blender or a
food processor.
Place all ingredients (except the last 2 tablespoons of
olive oil, which will be streamed
in later), into a small
food processor or mini chopper.
Toss fresh basil, garlic, Parmesan,
olive oil, salt and a touch of a fresh lemon juice
in a blender or
food processor.
Put chilies
in a blender or mini
food processor along with garlic, lime juice, remaining
olive oil and a sprinkle of salt and pepper.
In the bowl of a
food processor fitted with the steel blade, or a large bowl, place the flour, xanthan gum, Expandex (or tapioca starch / flour), salt,
olive oil, eggs and egg yolks, and pulse until combined.
Combine the white onions, tomatoes, parsley, cilantro, paprika, 3 tablespons
olive oil, 2 cloves garlic, fresh cracked pepper and salt
in a
food processor, blender, or a clean spice grinder.
In a
food processor combine bananas, vanilla extract,
olive oil, maple syrup and peanut butter.
Place the tomatoes, garlic, jalapeño, chile de arbol, lime juice, salt and
olive oil in the bowl of a
food processor or blender.
In a blender or
food processor, mix the onions, 1 tablespoon of
olive oil, chickpeas, water, lemon juice, and salt.