Free Recipes Archive
3/4 cup (85 grams) slivered almonds 1 large handful fresh basil leaves 1 to 2 large garlic cloves Several sprinkles of sea salt 6 ripe plum tomatoes, quartered 1/2 cup (50 grams) grated Pecorino or Parmesan 1/4 to 1/3 cup Read More …
1 1/2 cups fresh basil 1/2 cup cilantro 1 cup shelled dry roasted pistachio nuts 2-3 cloves garlic 1/4-2/3 cup olive oil or pistachio oil 1 teaspoon lemons, zest of or lime zest 1/4 cup grated parmesan cheese or asiago Read More …
Yield: 12 Servings 2 tb Pine nuts; toasted 2 lg Cloves garlic 2 c Torn spinach 3/4 c Fresh flat leaf parsley 1/2 c Arugula leaves 1/2 c Fresh oregano leaves 1/4 c Fresh thyme leaves 1/4 c Minced fresh Read More …
Yield: 16 Servings 2 1/2 c Torn spinach 2 c Fresh oregano leaves 1 c Fresh flat leaf parsley leaves 2 tb Grated fresh Parmesan cheese 2 tb Pistachios 4 ts Lemon juice 1/4 ts Salt 2 lg Cloves garlic Read More …
Yield: 16 Servings 2 tb Pine nuts; toasted 2 lg Cloves garlic 2 c Torn spinach 2 c Fresh flat leaf parsley leaves 3/4 c Fresh sage leaves 2 tb Grated fresh Parmesan cheese 4 ts Lemon juice 1/8 ts Read More …
12 servings 1/4 cup lightly packed fresh basil leaves 1/4 cup lightly packed fresh spinach leaves 2 tablespoons lemon juice 2 tablespoons olive oil 1 tablespoon grated Parmesan cheese 1 tablespoon pine nuts, toasted 1 teaspoon finely chopped garlic 1/4 Read More …
50 g fresh basil leaves 1 clove garlic; crushed 50 g pine nuts 125 ml olive oil 2 limes; zest and juice Make the pesto by combining all the ingredients, in a food processor. Cover and leave for at least Read More …
1-1/2 cups. fat-free chicken or vegetable broth, boiling 3 ounces sun-dried tomatoes 1/2 cup fresh basil leaves 1/2 cup fresh parsley leaves 1/4 cup fresh Parmesan cheese, grated 2 tablespoons pine nuts or walnuts 2 garlic cloves 1 teaspoon honey Read More …
7 or 8 brown (Crimini) mushrooms 5 or 6 white button mushrooms 5 or 6 oil-packed sun dried tomatoes, chopped 1/4 cup pine nuts, lightly toasted 1/4 parmesan cheese (I used two-year aged P. Reggiano) 1/4 cup basil, chopped 2 Read More …
50 g fresh basil leaves 3 cloves garlic; crushed 50 g pine nuts 125 ml extra virgin olive oil 50 g Parmesan cheese; freshly grated pinch salt Yield: 4-6 servings Put the basil, garlic, pine nuts and olive oil into Read More …
2 cups firmly packed fresh basil leaves 3/4 cup grated Pecorino Romano cheese 3/4 cup extra virgin olive oil (or more, as needed) 2 tbs. pine nuts 4-5 cloves garlic (to taste) Place all ingredients into food processor. Cover and Read More …
2 garlic cloves, chopped 2 cups packed fresh basil leaves 2 tablespoons pine nuts 1/2 cup olive oil salt and freshly ground black pepper to taste FOR FINISHING: 1/3 cup grated Parmesan cheese 2 tablespoons olive oil Pesto has become Read More …
3/4 cup (8 ounces) drained, jarred roasted red peppers 3/4 cup (3 ounces) chopped walnuts 1/3 cup (1/2 ounce) lightly packed fresh basil leaves 3 tablespoons grated Parmesan cheese 4 cloves garlic 1/2 cup olive oil Salt and pepper Place Read More …
2 cups fresh basil leaves, loosely packed 1/4 cup onions, chopped 2 Tablespoons garlic, chopped 1/2 pound butter, softened 1 cup olive oil 1/2 cup Parmesan cheese, grated 1/4 cup pine nuts, toasted 1 teaspoon salt 1/4 teaspoon white pepper Read More …
1 (10 ounces) package frozen chopped spinach 2 heaping tablespoons walnuts juice of one or two lemons, to taste 4 tablespoons olive oil 1 teaspoon dried basil 8 cloves garlic 1/2 teaspoon salt (optional) This is a very quick and Read More …
12 ounces sun-dried tomato halves – about 48 pieces, NOT packed in oil 6 cups garlic – minced (medium cloves) 1/2 cup olive oil – extra-virgin 4 teaspoons balsamic vinegar – about 2 cups basil – packed OR flat-leaf parsley Read More …