Combine all ingredients except chickpea liquid and
parsley in a food processor or blender, and blend until smooth.
Combine the beans, canned tomatoes, scallions, and cilantro or
parsley in a food processor or blender and process until well pureed.
Not exact matches
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.
Make the Herb Sauce:
In a
blender or food processor, pulse the
parsley, cilantro, mint, green onion, garlic, lemon juice and olive oil until completely smooth.
Combine the peppers, salt, onions, garlic, lime juice, wine, oregano, bay leaf, black pepper, and the
parsley,
in a bowl
in a
blender or food processor, and process with 2 - 3 pulses to get a salsa - like texture.
Combine the
parsley, garlic, and capers
in a stand
blender or the small bowl of a
food processor, and pulse briefly a few times, as you want a textured sauce.
Place veggies, nondairy milk and
parsley in blender or food processor and purée until smooth.
To prepare dressing: Place 3/4 cup blue cheese, yogurt, oil, vinegar, mustard,
parsley, oregano, garlic, salt and pepper
in a
blender or food processor.
In a food processor or high speed blender, combine AVOCADO, YOGURT, MAYONNAISE (optional), LEMON JUICE, GARLIC, VINEGAR, PARSLEY, DILL, CHIVES, ONION, SALT, and PEPPER; pulse in short spurts until combine
In a
food processor or high speed
blender, combine AVOCADO, YOGURT, MAYONNAISE (optional), LEMON JUICE, GARLIC, VINEGAR,
PARSLEY, DILL, CHIVES, ONION, SALT, and PEPPER; pulse
in short spurts until combine
in short spurts until combined.
Combine the olives, tomatoes, pine nuts, and fresh basil
or parsley in a
blender or food processor until finely chopped.
Place olive oil, parmesan cheese, pine nuts, basil,
parsley and garlic
in the work bowl of a
food processor or blender.
Meanwhile prepared the herbed tahini sauce by combining the last 2 tablespoons olive oil and the garlic, scallion, tahini, lemon juice, mint, dill,
parsley, crushed red pepper, water and a pinch of salt and pepper
in a
blender or food processor and process until smooth.
Put the
parsley and tomatoes
in a
food processor or blender and pulse to finely chop.
In a
food processor or blender combine the sun - dried tomatoes, basil,
parsley, garlic, pine nuts and onion; process until well blended.
1 10 -12-ounce jar roasted red peppers, drained 1/2 cup marcona almonds 1/4 cup toasted and peeled hazelnuts for fancy version
or toasted sunflower seeds for everyday version 1 tablespoons pomegranate molasses 3/4 teaspoon smoked paprika 2 garlic cloves, minced Sea salt, to taste 5 tablespoons extra-virgin olive oil 1 1/2 tablespoons finely chopped
parsley, for sprinkling Toasted bread, pita,
or vegetables for serving
In a
food processor or blender, combine all ingredients except
parsley.
Place
parsley, nuts and cheese
in work bowl of a
food processor or a heavy - duty
blender (such as a Vitamix).
In a
blender or food processor, combine the mint,
parsley, oil, salt and pepper until the herbs are chopped.
To make the pesto, put basil,
parsley, garlic, lemon juice, cheese
in a
blender or food processor.
Apple Cider Vinaigrette Ingredients: 4 Tablespoons Flaxseed Oil 2 Tablespoons Apple Cider Vinegar 1 Clove of Garlic (pressed) Fresh herbs of your choice finely chopped (cilantro, basil, tarragon,
parsley, etc.) Preparation Combine all the ingredients together and either mix all manually,
or place all the ingredients
in a small
food processor or a handheld
blender -LSB-...]
For the blintzes I put the cup of bay scallops (drained, but not rinsed)
in the
blender (not
in a
food processor), added about a teaspoon of fresh basil, a pinch of salt and pepper, a pinch of dry fresh thyme leaves (you can add any herb you like I think — maybe even dill would work —
or just
parsley or green onion maybe).