Top with 4 ounces part - skim mozzarella, 3 thinly sliced plum tomatoes, 2
tablespoons fresh basil leaves, and a little salt and pepper.
Lychee Sorbet 4 generous cups of peeled and pitted fresh lychees (you can use canned, but adjust the sweetness) 1 cup purified water juice and zest of 1 large lime 2/3 cup light agave syrup OR other preferred sweetener 2 - 4 packed
tablespoons fresh basil leaves plus more for garnish
1 tablespoons olive oil 1 tablespoon white wine vinegar 2 garlic cloves, minced 2
tablespoons fresh basil leaves, plus more for garnish
ingredients ROASTED RHUBARB AND STRAWBERRIES: 1 quart strawberries (hulled, sliced 1 / 2 - inch thick) 2 bunch rhubarb stalks (about 10 stalks, cut into 1 — 1 1/2 - inch pieces) 1/4 cup sugar (divided) TART SHELL: 1 sheet puff pastry (thawed) all - purpose flour (for dusting) 1 egg (lightly beaten) 1 teaspoon water ROASTED STRAWBERRY COMPOTE: 1 recipe roasted strawberries (above) 2 tablespoons water 2 tablespoons sugar 1 tablespoon lemon juice LEMON RICOTTA FILLING: 2 cups whole milk ricotta 1 and 1/2 tablespoons coconut oil 2 tablespoons sugar 1 lemon (zested) 1 teaspoon Kosher salt TO SERVE: 2 tablespoons granulated sugar 1
tablespoon fresh basil leaves (finely chopped) 2 teaspoons lemon zest
1
Tablespoon fresh basil leaves (thai basil is perfect for this, but regular works good too), or cilantro if you like it
Not exact matches
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
I made them the other day with a
tablespoon of tomato puree, a few sun - dried tomatoes and some
fresh basil leaves, which was delicious!
Peach and
Fresh Herb Sorbet 6 small or 4 large peaches 2/3 cup water 3 - 4 tablespoons raw agave nectar juice of half a lemon 1 - 2 packed tablespoons fresh basil and lemon thyme l
Fresh Herb Sorbet 6 small or 4 large peaches 2/3 cup water 3 - 4
tablespoons raw agave nectar juice of half a lemon 1 - 2 packed
tablespoons fresh basil and lemon thyme l
fresh basil and lemon thyme
leaves
For the
Basil Whipped Cream: 1 cup heavy cream 1 cup
fresh basil leaves (a generous handful) + a few baby
leaves for garnish 1
tablespoon honey
2 teaspoons olive oil 3 cloves garlic, minced 1 small head cauliflower (about a pound),
leaves removed, cut into florettes 4 cups vegetable broth, divided 1/2 teaspoon salt Big pinch dried thyme Lots of
fresh black pepper 1
tablespoon arrowroot or cornstarch 1 cup loosely packed
basil leaves, plus a little extra for garnish
2 medium garlic cloves, minced salt & pepper 3
tablespoons minced
basil leaves, divided 1 3 - to 3 1/2 - pound chicken, butterflied (see instructions here) 1
tablespoon olive oil 1 shallot, minced 2
tablespoons fresh lemon juice (approx 1/2 lemon) 1/2 cup chicken broth 1
tablespoon butter
2 cups tightly packed
fresh basil leaves, stems removed 2 cloves garlic, minced 1/2 cup olive oil 2
Tablespoons red wine vinegar 1
Tablespoon dijon mustard 1 teaspoon salt
SESAME GARLIC SAUCE INGREDIENTS: 1/4 cup gluten - free tamari soy sauce 2 1/2
tablespoons maple syrup / coconut nectar 2 1/2
tablespoons fresh lime juice, plus extra 1 1/2 teaspoons toasted sesame oil (I used a hot - toasted one with chilies) 1 clove of garlic, finely grated with a Microplane grater 2
tablespoons sesame seeds, plus extra for garnish NOODLES ETC: 3/4 lb noodles of choice 4 cups small broccoli florets, from roughly 1 bunch of broccoli 2
tablespoons coconut oil 8 oz / 227 grams tempeh, sliced 1/2 inch thick handful of Thai
basil leaves, sliced (or regular
basil, no big deal!)
:) 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.
1 large eggplant, cut into 1/4 - inch - thick rounds Olive oil, for brushing the grill pan 1 cup oil - packed sun - dried tomatoes, plus 2
tablespoons of their oil 1/2 cup bocconcini packed in oil 6
fresh basil leaves, torn into small pieces 3
tablespoons balsamic vinegar Kosher salt and freshly ground black pepper
Tomato Sweet
Basil Sauce 2
tablespoons extra virgin olive oil 1 small onion, diced 6 garlic cloves, minced 2 bay
leaves pinch red chili flakes 2 teaspoons salt 1/2 teaspoon cracked pepper 2
tablespoons full - bodied red wine 2 (796 mL) cans organic diced tomatoes (or 12 - 15 diced
fresh tomatoes) 1 oz (handful)
fresh basil, chopped 1 teaspoon brown sugar
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
1 cup cashews to 9 or 10 cups
fresh basil, 1/4 C lemon juice, 1
tablespoon miso, some olive oil, pepper, 4 — 5
fresh spinach
leaves.
1 baguette, sliced about 3/4 inch thick extra virgin olive oil salt 4 ounces goat cheese 1 pint strawberries, sliced 2
tablespoons balsamic vinegar 1/3 cup
fresh basil leaves, chopped
1 cup French green or brown lentils 3
tablespoons white wine vinegar 1 1/4 cups water 1 cup couscous (I used whole wheat) 1/2 teaspoons salt 1/4 cup extra virgin olive oil 1 large garlic clove, minced and mashed to a paste with 1/4 teaspoon salt 1/2 cup
fresh mint
leaves, chopped 1 bunch arugula, stems discarded and
leaves washed well, spun dry and chopped 2 cups cherry or grape tomatoes, halved 1/2 cup kalamata olives, pitted and chopped 1 cup crumbled feta 1/4 cup
fresh basil, julienned
6 shallots, peeled 3 cloves garlic, peeled 1
tablespoon freshly grated ginger 1 teaspoon turmeric Pinch of salt Defrosted superhot 1 / 2 - inch chile cubes, as needed 8 cups coconut milk (not sweetened coconut cream) 3 1/2 pounds chuck roast, cut into 1 - inch cubes
Fresh basil leaves for garnish
Herb Vinaigrette: 1/4 cup balsamic vinegar 1
tablespoon Dijon mustard 1 teaspoon
fresh thyme
leaves 1 teaspoon
fresh oregano
leaves 8 large
fresh basil leaves 1/2 cup extra-virgin olive oil Salt and freshly ground black pepper to taste
4 lamb shanks (about 1 pound each) 1
tablespoon apple wood shavings 1
tablespoon hickory shavings 2
tablespoons olive oil 2 medium yellow onions, peeled and chopped 2 medium carrots, peeled and chopped 2 large celery ribs, cleaned and chopped 6 cloves garlic, minced 1 (28 - ounce) can petite diced tomatoes 1
tablespoon minced
fresh flat
leaf parsley 2 teaspoons dried
basil 1 teaspoon dried oregano 10 Tellicherry peppercorns 2 cups Merlot or Cabernet Sauvignon 2 cups beef stock, homemade preferred Coarse kosher salt and freshly ground black pepper to taste
* 3/4 cup crème fraîche (I used my homemade version) * 3 - 4
tablespoons raw apple cider vinegar * 2
tablespoons cultured buttermilk * 1 handful of
fresh basil leaves * 1 handful of
fresh cilantro
leaves * 1 handful of
fresh parsley
leaves * 2 medium cloves of garlic, sliced in half, plus more to taste (if you love garlic) * pinch of ground cayenne pepper — optional * sea salt and freshly ground pepper to taste
ingredients POMODORO: 2
tablespoons olive oil 1 small yellow onion (peeled, grated) 2 cloves garlic (peeled, thinly sliced) 1/4 teaspoon chili flakes 1 (28 - ounce) can San Marzano crushed tomatoes 1 bunch
fresh oregano 1 bunch
fresh thyme butcher's twine Kosher salt and freshly ground black pepper (to taste) MEATBALLS: 1 pound sweet Italian sausage (removed from casings) 1 cup whole milk ricotta cheese 1/4 cup parmesan 1/2 cup panko breadcrumbs 1 large egg 1/4 cup parsley (finely chopped) 1/4 cup olive oil SANDWICH: 2 loaves prepared garlic bread 8 slices provolone
basil leaves (thinly sliced, to serve)
ingredients SPAGHETTI POMODORO 1/4 cup olive oil (plus additional, to garnish) 1 small onion (peeled, finely diced) 2 cloves garlic (peeled, minced) 1/4 teaspoon chili flakes (optional) 1 (28 - ounce) can whole peeled tomatoes (hand crushed) bundle
fresh oregano 1 pound spaghetti 2
tablespoons unsalted butter (softened) 1/4 cup whole
basil leaves (to garnish) parmesan (to serve) Kosher salt and freshly ground pepper (to taste) butcher's twine
3 pounds ripe plum tomatoes, cut in half lengthwise 1/4 cup plus 2
tablespoons good olive oil 1
tablespoon kosher salt 1 1/2 teaspoons freshly ground black pepper 2 cups chopped yellow onions (2 onions) 6 garlic cloves, minced 2
tablespoons unsalted butter 1/4 teaspoon crushed red pepper flakes 1 (28 - ounce) canned plum tomatoes, with their juice 4 cups
fresh basil leaves, packed (chopped will be less stringy in the end) 1 teaspoon
fresh thyme
leaves 1 quart chicken stock or water
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)
1 pound linguine 1 bunch
fresh basil (reserve some
leaves for garnish) 1/2 cup pine nuts 2 avocados, pitted and peeled 2
tablespoons lemon juice 3 cloves garlic 1/2 cup olive oil Sea salt Freshly ground black pepper 1 cup halved cherry tomatoes or sliced sun - dried tomatoes (optional)
1 package extra firm organic tofu 2
tablespoons neutral - tasting oil like safflower or refined coconut oil, divided 2
tablespoons lemon juice 2
tablespoons brown rice syrup 1 teaspoon herbes de Provence 6
leaves fresh basil, thinly sliced, plus extra for garnish 1/2 teaspoon sea salt 1/4 teaspoon finely ground black pepper
ingredients HERBY STORE BOUGHT TOMATO SAUCE 1 pound spaghetti 1 jar tomato sauce (24 - ounces) 2 cloves garlic (grated) 1
tablespoon fresh oregano (
leaves only, chopped) 1
tablespoon thyme (
leaves only, chopped) 1 teaspoon crushed red pepper flakes Kosher salt (to taste)
fresh basil (
leaves only, to garnish) 1/2 cup Parmesan cheese (grated, to garnish)
12 to 16 ounces penne pasta 1 1/2 cups small broccoli florets 1 small carrot, thinly sliced 1 small zucchini or yellow squash, cut into 1 / 4 - inch cubes 1/2 cup raw cashews, soaked overnight and drained 2 garlic cloves, crushed 1 cup hot vegetable broth or water (more if needed) 1 - 2 ripe Haas avocados, halved and pitted 2 scallions, chopped 2
tablespoons lemon juice 1/2 teaspoon salt Ground black pepper Plain unsweetened almond milk (if needed) 1 cup grape tomatoes, halved lengthwise 1/3 cup chopped
fresh basil leaves or parsley Whole
fresh basil leaves (for garnish)
Cashew -
basil cheese sauce 1 cup raw cashews 1/3 -1 / 2 teaspoon Himalayan sea salt, to taste 1/2 teaspoon cold - pressed sunflower oil 1
fresh basil leaf, diced fine 1 small clove garlic 1 1/2
tablespoon nutritional yeast 1
tablespoon fresh lemon juice
For the edamame pesto: 2 cloves garlic, chopped 1 cup packed
basil leaves Handful (1/4 cup or so)
fresh cilantro 14 oz package shelled edamame, thawed 1/2 cup vegetable broth 2
tablespoons fresh lemon juice 1 teaspoon olive oil 1 teaspoon salt Optional: 2
tablespoons nutritional yeast
Blueberry
Basil Hard Lemonade Drink Recipe 2
fresh basil leaves 2
tablespoons fresh blueberries 1 1/2 ounces gin or vodka 3/4 ounce
fresh lemon juice 1 ounce simple syrup 2 to 3 ounces sparkling or still water, chilled Lemon wedges
3
tablespoons canola oil 1 cup onion, chopped 4 garlic cloves, chopped 1 teaspoon red chile flakes 1/2 cup
fresh basil leaves, chopped 2
tablespoons low sodium soy sauce 1
tablespoon fresh lime juice 1 1/2 cups shrimp, peeled and deveined, tails removed 2 cups mango, cubed (preferably unripe) 1/4 cup toasted shredded unsweetened coconut (I omitted... and not on purpose.
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
1 large zucchini (approx. 8» x 2») 1 large summer squash (approx. 8» x 2») 5 strips bacon, cut in 1/4» pieces 1/2 cup finely chopped shallot 1 cup thinly sliced sweet red pepper 1/2 teaspoon minced
fresh garlic 1/2 teaspoon kosher salt 1/4 teaspoon pepper 1/2 teaspoon
fresh thyme
leaves 1/2 cup dry white wine 1 cup
fresh or frozen corn, thawed 1 cup shelled
fresh or frozen edamame, thawed 1/2 cup heavy cream 1
tablespoon lemon juice, plus more for squeezing 1⁄3 cup chopped flat
leaf parsley 2
tablespoons torn
basil leaves Lemon wedges
2 cloves garlic, peeled 1 cup of
fresh spinach leaves 1/2 cup of fresh basil leaves Zest from one lemon Juice from one lemon 3 tablespoons of olive oil (you may need more) 1/3 cup of walnuts or pine nuts 1 teaspoon salt Fresh ground p
fresh spinach
leaves 1/2 cup of
fresh basil leaves Zest from one lemon Juice from one lemon 3 tablespoons of olive oil (you may need more) 1/3 cup of walnuts or pine nuts 1 teaspoon salt Fresh ground p
fresh basil leaves Zest from one lemon Juice from one lemon 3
tablespoons of olive oil (you may need more) 1/3 cup of walnuts or pine nuts 1 teaspoon salt
Fresh ground p
Fresh ground pepper
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.
1 cups
fresh basil leaves (no stems) 1
tablespoons pine nuts or walnuts 1 large clove garlic 1/4 cup extra-virgin olive oil 1/4 cup freshly grated Parmesan cheese In a food processor, combine
basil leaves, pine nuts and garlic until finely minced.
Ingredients For the salad 1 cup whole barley (hulled) 3 cups filtered water a pinch of whole sea salt a piece of kombu (2 cm long), soaked pumpkin seeds (a good handful), lightly toasted 1 cup daikon sprouts
fresh basil leaves for garnish (optional) For the dressing 3
tablespoons extra virgin olive oil 2
tablespoons -LSB-...]
1 (16 - ounce) package vacuum - packed gnocchi (such as Vigo) 2 teaspoons olive oil, divided 6 ounces
basil, pine nut, and chicken sausage (such as Gerhard's), casing removed and sliced 1 cup thinly sliced fennel 1 cup thinly sliced red bell pepper 1 cup thinly sliced onion 1/2 cup (2 ounces) freshly grated Asiago cheese 1/8 teaspoon freshly ground black pepper 2
tablespoons chopped
fresh flat -
leaf parsley
1
tablespoon olive oil 1/2 of a medium onion, peeled and slivered 2 large cloves garlic, sliced 2 generous cups baby carrots 3/4 pound seedless cucumbers (3 very small cucumbers) 1 cup cashew pieces and halves 1 - 14.5 ounce can coconut milk 1 scant
tablespoon vegan fish sauce 1/4 cup very lightly packed
fresh cilantro
leaves 1/4 cup very lightly packed
fresh Thai
basil leaves Coarse sea or kosher salt to taste Freshly ground black pepper to taste zest of one lime
For the sauce: 1 cup of cooked peas 1/2 avocado 1/4 cup of
basil leaves a small handful of
fresh mint
leaves 2
tablespoons of olive oil The juice of 1/2 lemon 1 teaspoon of One Earth Green Goddess 2
tablespoons of nutritional yeast 1 clove of garlic Salt & pepper to taste
2 cups all - purpose flour 1/4 teaspoon sea salt 1
tablespoon baking powder 6 ounces cold butter, cut into small pieces 1/4 cup parmesan cheese, grated 1/4 cup provolone cheese, shredded A few
fresh basil leaves (1/4 cup chopped) A small handful of scallions or chives (1/4 cup chopped) 1 cup plus 3
tablespoons heavy whipping cream, divided 1/8 teaspoon cayenne pepper 2 - 3 grinds freshly ground black pepper
Finely dice 10
fresh basil leaves and add them to the bowl with the diced tomatoes, season with 1/2 teaspoon of dried oregano, sea salt and freshly cracked black pepper, next add 1/2 teaspoon of balsamic glaze and 2
tablespoons of extra virgin Spanish olive oil, mix everything together until it's well mixed, cover the bowl with seran wrap and add it to the fridge
1 teaspoon extra-virgin olive oil 3 spicy or sweet Italian chicken sausage links, thinly sliced 1/2 cup sun - dried tomatoes olive oil, drained, patted dry, and thinly sliced For the pesto: 3 packed cups baby arugula 1/3 cup
fresh basil leaves 1/3 cup raw walnuts 3 garlic cloves, peeled and smashed Juice of 1/2 lemon 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 2 ounces goat cheese 2
tablespoons extra-virgin olive oil (You can also use the oil from the sun - dried tomato jar if you're feeling fancy.)
2
tablespoons olive oil, divided 1 garlic clove, minced 1/2 teaspoon red pepper flakes 1/2 pound ground Italian sausage 1/2 onion, chopped 1/2 red and 1/2 orange pepper, chopped 1 - 2 cups
fresh baby spinach
leaves A few
fresh basil leaves, torn
* 1 1/4 pounds boneless, skinless fish fillets (any variety), at least 1 inch thick (I used wild Alaskan sablefish aka black cod that I purchased from Vital Choice) * 1
tablespoon organic coconut oil (the recipe calls for grapeseed oil but I prefer coconut oil) * 1/2 medium red onion, finely chopped * 1 teaspoon grated
fresh ginger * 2 garlic cloves, minced or pressed * 1 pint grape tomatoes, cut in half if large * 1 teaspoon ground cumin * 1/2 teaspoon sea salt * 1/4 teaspoon black pepper * 1/2 teaspoon cayenne pepper (I omitted this in favor of using a
fresh chile pepper) * 1 1/2 cups coconut milk (I used one can of organic «whole» coconut milk) * handful of
fresh basil, preferable Thai
basil, minced (note that this does not appear in the original recipe) * 1
tablespoon finely chopped chives (I
left these out and added a minced hot chile pepper instead)