Garlic provides a spicy and potent bite to this pesto while complimenting the sweet
taste of basil.
I loved the smell and
taste of basil and oregano in this sauce.
Garlic provides a spicy and potent bite to this pesto while complimenting the sweet
taste of basil.
This 500 ml glass bottle with crown closure seals in the fresh, fruity
taste of basil and cucumber.
Not exact matches
10 ripe sweet strawberries — divided 3 large heirloom tomatoes — roughly chopped 1 small bell pepper — seeded and roughly chopped 1 medium cucumber — peeled and roughly chopped 1/3 cup soft sun - dried tomatoes juice
of 1/2 lemon 1 - 2 garlic cloves — roughly chopped about 1/4 small red chili pepper or more to
taste — seeded, or 1/4 teaspoon red pepper flakes dash
of cayenne pepper — optional 1/2 teaspoon sea salt large handful fresh
basil leaves, plus more for garnish
The butter beans
taste completely divine smothered in homemade pesto, which is bursting with flavour thanks to the amazing combination
of fresh
basil leaves, pine nuts, garlic and lemon juice.
for the filling 1 tablespoon olive oil 1 - 2 shallots or 1 small yellow onion — diced 1 - inch piece fresh ginger root — peeled and minced 1 - 2 garlic clove — minced about 10 asparagus spears — diced 2 handfuls snow peas 1 cup green peas — fresh or frozen and thawed sea salt to
taste 1/2 lemon — juice handful
of fresh
basil — torn, optional
Season to
taste with dried herbs and spices like
basil, oregano, a pinch
of cayenne.
Delicious with ranch dressing, or for a tasty white sauce, whisk together a couple tablespoons
of sour cream, a squeeze
of lemon juice, crushed garlic, chopped fresh
basil, salt and pepper to
taste.
Fold in the fresh
basil and add a pinch
of salt (salt to
taste).
8 ounces extra firm tofu, cut into 1 / 4 - inch cubes 8 ounces small pasta 6 tablespoons ponzu sauce 3 garlic cloves, minced scant 1/2 teaspoon chile flakes, or to
taste 1/4 teaspoon toasted sesame oil 8 ounces green beans, chopped 8 ounces broccoli florets a small bunch
of cilantro (or
basil), chopped
While I love the largess
of the standard heirlooms and can nearly
taste the bite
of fresh mozzarella with
basil and olive oil just by looking at them, the little bitties are the guys that get me every time.
My friend noted as she was
tasting it, that it is an earthy dish, which makes the addition
of fresh
basil simply perfect.
Love the idea
of adding the
basil... I can imagine that
tastes amazing!
2 Red Peppers 2 small red onions 1 large clove
of garlic 8 mini plum tomatoes (or cherry tomatoes) 3 cooked artichoke hearts (I got mine ready roasted from Sainsburys) a handful
of olives (green, black whatever you prefer) 2 tablespoons
of Extra Virgin Olive Oil handful
of chopped
basil Splash
of Balsamic Vinegar Thyme, Rosemary, Oregano or other herbs that take your fancy Salt and pepper to season to
taste
I usually further enhance this
taste thrill
of a soup by adding a good handful
of frozen prawns / shrimps or whatever you call them in your neck
of the woods and garnish each yummy bowl with a sprig
of either fresh
basil or coriander (cilantro?)
The salad itself has a ton
of flavor, and the Garlic & Herb Chardonnay has just the right balance
of subtle sweetness, and light flavors
of oregano, rosemary,
basil, and thyme that it highlights all
of the salad components, bringing them all together into one amazing
taste experience.
2 tbsp cooking fat
of choice (lard, ghee, butter, olive oil, coconut oil, etc.) 1 large onion (or 2 small) 3 ribs celery 3 cloves garlic 6 carrots, peeled 1 medium beet, peeled 1 bay leaf 1 1/2 cups water 1/4 cup fresh
basil Salt to
taste
for the ramp + chili pesto: 3 ramps, frilly bottoms discarded, white + green parts roughly chopped 2 small green chilies (such as a jalapeno, or serrano), seeded and chopped 5 - 7
basil leaves, chopped a handful
of arugula 1/4 teaspoon
of salt (or more to
taste) pepper 1/4 cup
of extra virgin olive oil
200 g black chickpeas, soaked in cold filtered water for at least 9 hours, or overnight, then washed and drained 150 g quinoa, washed under cold running water half a red pepper, cleaned and cut into cubes half a yellow pepper, cleaned and cuto into cubes 8 - 10 cherry tomatoes, cleaned and cut into quarters 1 carrot, cleaned and cut into cubes 2 hanfuld black pitted olives, chopped a handful
of fresh parsley, cleaned and finely chopped a handful
of fresh
basil, cleaned and finely chopped extra virgin olive oil, to
taste whole sea salt, just enought to
taste
This pesto is ah - ma - zing, it's really a classic pesto just nettles instead
of basil, which gives it a more demure
taste but equally satisfying.
can tomato sauce 1 cup heavy cream (I used whole milk and it was still rich and creamy) generous pinch nutmeg salt and freshly ground black pepper, to
taste fresh or dried herbs, to
taste (I used a sprinkling
of dried
basil, oregano, and thyme) 1 lb.
250 g peeled potatoes 1 large zucchini, cleaned and cut into pieces 1 clove
of garlic, peeled and cut into halves 2 - 3 cm fresh ginger root, peeled and chopped 2 tablespoons extra virgin olive oil 2 tablespoons shoyu a pinch
of Himalayan salt freshly ground white pepper, to
taste 1 teaspoon vegetable stock powder 200 ml unsweetened and unflavoured oat milk 150 g plain tofu 2 tablespoons nutritional yeast flakes 3 teaspoons mild curry powder a handful
of fresh
basil, cleaned a few fresh thyme sprigs, cleaned 4 teaspoons agar agar powder mixed with 100 ml unsweetened and unflavoured oat milk 50 - 60 g vegan ham, chopped
2 boneless, skinless chicken breasts 1/2 cup Italian style bread crumbs 1/2 cup Parmesan cheese, shredded 1/2 tsp garlic powder 1/2 tsp dried
basil Pinch
of crushed red pepper flakes Sea salt and fresh cracked pepper to
taste 1 - 2 eggs, mixed thoroughly 1 tbsp olive oil, more if needed
Olive Oil Lemon Simple Salad Dressing: (as the name says it all) Extra Virgin Olive Oil, squeeze
of lemon, dried
basil, dried oregano, sea salt & fresh ground black pepper to
taste.
In place
of asparagus, throw in different things to suit your budget or
taste — shrimp, broccoli, mushrooms, tomatoes, scallops, fresh
basil, goat cheese, ham, bacon.
This Dairy Free
Basil Cream Sauce is packed with fresh
basil flavor and a little
taste of garlic — it's so delicious, you'll never miss the dairy.
These sugar - sprinkled
Basil Lime Cookies incorporate the lovely
taste of sweet
basil and lime and are perfect for tea parties, springtime get - togethers or simply enjoying from your cookie jar.
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
In a medium frying pan add Italian sausage (casing removed and chopped) and fry until starting to brown, add thinly sliced, onion, pepper and mushrooms and a drizzle
of olive oil, 1/2 teaspoon oregano,
basil, salt and pepper to
taste, cook on medium for approximately 10 minutes.
The marinara is super simple... tomatoes, garlic, shallot,
basil, a touch
of lemon juice, about 2 tsp
of raw agave, salt and pepper to
taste.
Ingredients - 4 oz
of fresh
basil, stems removed - 3 cloves
of garlic - 1/3 cup Parmesan - 1/2 tsp salt (more to
taste)- Juice
of quarter
of a lemon - 1/4 cup extra virgin olive oil - 2 tablespoons toasted pine nuts (optional) What to do 1) Pulse all
of the ingredients in a food processor until smooth.
Ingredients: 4 tortillas / For the salsa, roughly chop and blend 8 tomatillos, 2 T shallot or 2 t garlic, 2 t jalapeno, more or less, depending on
taste, 1 T lime juice, 1 t cumin, 2 t fresh oregano / kernels from two ears
of corn / 1 C fresh tomatoes, coarsely chopped / 2 C fresh ricotta mixed with 2 T each finely chopped chives and
basil or oregano, 1/2 t salt, 1/4 t pepper / 1 sliced avocado / 1/2 C cilantro / 2 T butter for sautéing tortillas.
I'm not a massive fan
of the
taste of boiled cauliflower, so I packed it with heaps
of other stuff including
basil, kale, garlic, onion, tahini and nutritional yeast.
Ingredients - 1 package
of Trader Joe's Pizza Dough - 5 - 6 tablespoons
of Trader Joe's Pizza Sauce - 12 oz fresh mozzarella, thinly sliced or torn into pieces - Fresh
basil, roughly chopped - 1 - 2 vine tomatoes, sliced - Olive oil, salt, and red pepper flakes to
taste
2 tablespoons olive oil 2 cups chopped leeks 2 cups chopped onions 1 1/2 quarts homemade chicken or vegetable stock 1/4 cup chopped fresh
basil 5 pounds white potatoes, peeled and diced 1 cup evaporated skim milk 1 cup non-fat sour cream 1 cup skim milk 1 teaspoon white pepper 1 / 2 - inch cube (s)
of defrosted superhot chile juice, to
taste Freshly minced chives, for garnish New Mexican red chile powder, for garnish
Add sea salt and freshly ground black pepper to
taste to your cooked or sprouted beans, add a small amount
of minced garlic and plenty
of fresh herbs, such as dil, parsley, cilantro, mint,
basil — whatever you prefer.
3 - 4 small eggplants — sliced lengthwise, 1 / 4 - inch thickness 2 - 3 bell peppers — seeded and sliced lengthwise 1 - 2 onions — sliced lengthwise about 7 small tomatoes or 2 cups cherry tomatoes coconut oil or other vegetable oil sea salt and freshly ground pepper — to
taste 3 - 4 cloves garlic — minced good amount
of fresh herbs — parsley, dill,
basil, mint
Coarse Herb Vinaigrette 3 tbsp pickled capers 2 spring onions or green onions 2 cups loosely packed herbs (a mix
of chives, parsley,
basil and top greens from the celery) 2 tbsp white wine vinegar or apple cider vinegar 1/3 cup cold pressed oil sea salt and 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
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)
Tofu ricotta (see recipe below) Cheese sauce (see recipe below) About 15 cooked lasagna noodles Your favorite marinara sauce (at least a jar's worth) Vegan parmesan or mozzarella to sprinkle on top Tofu ricotta 18 ounces firm tofu 3 tablespoons nutritional yeast 1 tablespoon dried
basil 1 tablespoon oregano 1 tablespoon garlic powder Salt and pepper to
taste Cheese sauce 1 cup
of water 1/4 cup roasted red peppers 1/4 cup raw almonds 1/4 cup lemon juice 3 tablespoons tahini 3 tablespoons whole wheat flour 2 tablespoons corn starch (or arrowroot) Salt to
taste Garlic powder to
taste
I've made my own before with a mix
of basil but this one strictly embraced that delicious tomatoy
taste.
9 oz hot Italian sausage, casing removed 1/2 medium onion, chopped 2 cloves garlic, minced 1/2 cup water 1 15 - oz can cannellini beans, drained and rinsed 2 14.5 - oz cans diced tomatoes, undrained 2 cups chicken broth 1/2 cup small pasta (I used Gemelli) salt, to
taste 2 cups baby spinach handful
of fresh
basil, chopped freshly grated parmesan cheese (optional)
* 2 tablespoons olive oil * 1 tablespoon minced garlic * 1 cup chopped squash (I used pattypan from my garden, but feel free to use yellow squash or green zucchini) * 2 cups chopped tomatoes (I used San Marzanos but any tomatoes will do) * 1 cup chopped greens (I used chard; you can use any dark leafy greens that you like) * 1 cup chopped herbs (I used a combination
of basil and parsley) * Himalayan or sea salt and freshly ground pepper to
taste * 6 eggs or 12 egg whites * 1/2 cup mild cheese (crumbled if very soft, like feta, or roughly chopped if harder, like provolone or fresh mozzarella)
A healthy handful
of each: whole
basil and spinach 10 whole peppercorns 1/4 cup water 1/4 cup EVOO 5 whole garlic cloves sea salt to
taste You can use Rocky's garlic or lime sauce, depending on what flavor profile you're looking for.
Ingredients 1/2 cup olive oil 1/4 cup canola oil 1/3 cup red wine vinegar 1/2 tsp dry parsley 1/2 tsp dry oregano 1/2 tsp dry onion flakes 1 tsp dry
basil 1 tsp dry mustard 2 tsp sugar 2 cloves garlic, pressed or finely diced Pinch
of red pepper flakes Salt and pepper to
taste
2 cups packed fresh
basil leaves 1/2 cup marcona almonds 1/2 cup grated Natural & Kosher parmesan 2 garlic cloves, peeled juice
of 1/2 lemon (about 2 tbsp) 1/2 tsp lemon zest 1/2 -3 / 4 cup extra virgin olive oil salt and pepper, to
taste
While prepare the dressing: mix the greek yogurt with the freshly chopped
basil and thyme, season it with salt to
taste and add a few drops
of lemon juice as you like.
The difference i made was i used mozarella instead
of white cheddar and cilantro instead
of basil and i think the
taste was pretty much there.