Top with rocket and
remaining basil leaves.
Not exact matches
Stir in the green pepper, mushrooms, bay
leaf, oregano,
basil, pepper and
remaining broth.
Place drained
basil leaves on a double layer of paper towels, roll up and gently squeeze out
remaining water.
Tear the
basil leaves with your hands over the bowls and serve with
remaining lime.
Ladle soup over noodles and serve with jalapeño,
basil leaves, lime wedges, and
remaining chives for garnish.
To the
remaining half, add the fresh spinach and
basil leaves, and pulse until the
leaves are broken into small pieces and the mixture is light green.
Combine the
remaining 1 cup of
basil leaves, julienned carrots, and the green onions.
Now, add the pesto ingredients (2 - 3 big handfuls of fresh
basil leaves and about 1/4 cup of toasted pine nuts) and pulse for another minute or so, until no large pieces of
basil remain and the whole mixture has turned slightly green.
Serve rice soup in large bowls and top with bok choy,
remaining chile, scallions, cilantro
leaves, and sliced
basil.
Drizzle with pesto, then top with
basil leaves and
remaining 1/4 cup pistachios.
Add zucchini, spaghetti, pasta cooking liquid, 1/4 cup oil, and
remaining 1/2 cup
basil leaves and toss to combine; season with salt and pepper.
Rub the bread slices with the crushed garlic cloves, top 4 of the slices of bread with equal amounts of
basil leaves, 1/2 of the mozzarella cheese, red bell peppers, sausage slices, the
remaining 1/2 of mozzarella cheese, and a slice of bread.
Top with the roast asparagus,
remaining lemon zest and a few extra
basil leaves.
Top with dollops of the
remaining pesto and garnish with
basil leaves.
Tuck in the
remaining 12 whole
basil leaves and serve at room temperature.