Sentences with phrase «processor with basil»

Fresh Roma Tomato Sauce: Place Roma tomatoes in food processor with basil and a pinch of sea salt and process until smooth.

I pack the bowl of the food processor with basil leaves, toss in a very generous heap of grated parmesan cheese (let's be honest, the parmesan cheese makes this vinaigrette the prized dressing that it is), then I start the processor and slowly pour the olive oil through the feed tube until the basil and cheese starts making magic in the bowl.

Add it to the food processor with the basil, garlic, pecans and romano and pulse in to small pieces.

Transfer almonds to a food processor with basil leaves.

Add the chopped cucumber to a blender or food processor with the basil, lemon juice, still water, and honey.

I make a pesto - like dressing in the food processor with the basil and garlic, but instead of using nuts or olive oil, I use a couple of the cooked red potatoes to give the dressing body and a slight creaminess.

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

Not exact matches

Meanwhile, peel the garlic, wash the basil leaves and place it in the food processor along with the tomatoes and the olive oil.

Add 2/3 of the sun - dried tomatoes to a food processor with half the basil, the garlic, pine nuts, nutritional yeast and salt and pepper and pulse to combine.

Since I purchased a food processor I have become obsessed with making vegan spinach basil pesto — not just for this avocado chickpea salad but also for my avocado pesto egg stuffed tomatoes (which makes for the best gluten free dairy free appetizer).

Filed Under: Dairy - Free, Egg - Free, Gluten Free, Grain - Free, No Nightshades, Nut - Free, Raw, Refined Sugar - Free, Sides, Soy - Free, Sugar - Free, Vegan, Vegetarian Tagged With: 10 ingredients or less, 30 minutes, avocado, basil, cilantro, dip, easy, food processor, herb, lemon, no cook, parsley, sauce, spinach, spread, spring, summer

In a mini processor, puree the basil and mint with the garlic, salt, pepper and olive oil.

Pesto is still made with these same basic ingredients, though often in a food processor, and we've made almost any nut an option as well as a variety of substitutes for the basil.

Add half of the toasted pumpkin seeds into a food processor along with the cilantro, basil, mint and garlic.

Place the chopped tomatoes into a food processor along with the basil, oregano, and vegan parmesan.

Make the filling in a food processor fitted with the «S» blade, by adding the cannellini beans, basil, garlic, lemon juice, miso, nutritional yeast, pine nuts, and red pepper flakes.

While cooking, add 1/3 cup toasted almonds, 1 package (ripe) cherry tomatoes, 12 basil leaves and 1 peeled crushed garlic clove in food processor with a little olive oil and chili flake and S&P.

Combine basil with the toasted pine nuts in a food processor.

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.

To make the pesto, in the bowl of a food processor add sun dried tomatoes (with the oil), garlic, parmesan cheese, basil leaves and salt / pepper and pulse until finely chopped.

Keep stirring around for about 5 more minutes, then add everything to a food processor with your fresh basil.

Combine 1/4 cup nuts, basil, garlic, and 1/4 teaspoon salt in the bowl of a food processor fitted with the blade attachment.

Place the garbanzo beans in a food processor with the garlic and basil.

Combine one or two pieces of the jalapeño with the remaining tomato, cucumber, avocado, and basil, as well as the watercress or spinach, celery, garlic, red wine vinegar, agave syrup, and ice cubes in a blender or food processor; puree until smooth.

Combine the basil leaves, Parmesan cheese, nuts, and garlic in a food processor fitted with the metal blade and pulse until the leaves are minced finely.

Puree zest, juice, mayonnaise, garlic and the 1/3 cup chopped basil in a food processor until smooth and season with salt and pepper.

Add the basil to the food processor, and process with the rest of the pesto sauce until just combined — it is important not to over-process the basil, or you risk oxidizing it.

Combine 2 tablespoons of the toasted pine nuts (reserve one for topping) with the basil, garlic and lemon juice in the bowl of a food processor and grind it until a pesto paste forms and everything is finely minced and combined.

Pulse tomatoes, anchovies, garlic, oil, and basil in a food processor or blender until mostly smooth (some texture is okay); season with salt and pepper.

To make the avocado sauce, combine avocados, basil, garlic and lemon juice in the bowl of a food processor; season with salt and pepper, to taste.

Put the beans into a food processor along with the garlic, herbs of your choice (parsley, coriander or basil) spices, flour, lemon zest and salt.

Take your washed and dried basil leaves, cram them into a food processor with some toasted nuts (cashews, walnuts, pine nuts) some Parmesan cheese, salt, and stream in enough olive oil to make it the right consistency.

Combine cornflakes (use a food processor or a rolling pin to crush them), chili, lime zest, basil and oil and season well with salt and pepper.

In either a food processor or with a mortar and pestle, blend / press the basil, garlic, pine nuts, Parmigiano cheese into a paste - like consistency.

Add the soft carrots to a food processor with tahini, olive oil, spices, juice of a lemon, garlic and basil.

Ingredients: • 1 pound pasta (of your choice, gluten free works well with this recipe) • 2 small acorn squash • 2 Tbsp olive oil • 1 medium onion • 1/3 cup fresh basil — washed and chopped • 1 tsp salt • 1 Tbsp coconut oil • 1 cup soft goat cheese • 1 - 2 Tbsp rice milk (original and unsweetened) Please note: the last 3 ingredients can be replaced with one cup of heavy cream if cow dairy is not a concern for your family Instructions: • Cut squash in half and onions is quarters, drizzle with olive oil • Place squash cut side down in a baking dish, surround with the onions and cover with aluminum foil • Bake at 400o for 30 - 40 min or until the squash is tender • Cook the pasta according to package directions • In a small sauce pan melt coconut oil, add goat cheese and allow to melt — stirring consistently • Add rice milk until desired consistency • Remove the squash flesh from the skin and place the flesh in the food processor with the onion, salt and basil — puree until smooth • Slowly add the melted goat cheese mixture while continuing to puree until you have a smooth sauce • Toss the squash / cheese mixture with the pasta and serve this delicious healthy kids meal

When they've cooled a little, I throw the roasted veggies into my Vitamix or food processor with fresh basil and some olive oil.

To make the aioli: Purée the garlic, basil, matcha, yolks, lemon juice, mustard, and salt and pepper to taste with a blender or food processor.

Prep time: 20 minutes Cooking time: 1 hour Ingredients: 3 cups of chicken stock 3 cups of water 1 cup long grain wild rice 10 plum tomatoes (pureed in your food processor or blender) 4 skinless, boneless breasts of chicken (with excess fat removed), cubed 1/2 cup fresh basil Fat - free sour cream

Place fruit and vegetables into a food processor or blender with the chopped basil, balsamic vinegar, minced garlic, olive oil, water, and salt and pepper

After thoroughly washing basil, place in food processor with garlic.

Add the basil to the food processor, and process with the rest of the pesto sauce until just combined — it is important not to over-process the basil, or you risk oxidizing it.

Place basil in a food processor fitted with a metal blade and finely chop.

Process basil, Hellmann's ® or Best Foods ® Mayonnaise Dressing with Olive Oil, water, vinegar and garlic in blender or food processor until smooth; set aside.

Process the basil, garlic, and pine nuts, together with a little salt and pepper, to a paste in a food processor (or use a mortar and pestle for a more authentic result).