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This recipe for zucchini gazpacho made with cucumbers, basil, and cream is a green twist on the tradition tomato-based gazpacho.
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This soup can be refrigerated for up to 1 month and you can substitute 2 teaspoons of dried basil if you can't get fresh basil.
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Baby salad greens tossed with avocado, tomato, olives and pepperoncini are coated in an herb vinaigrette and sprinkled with Parmesan.
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Vodka adds a spicy flavor to this popular Italian American sauce.
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Stuffed beef tenderloin is always an impressive main course This one is summery, with a zesty, garlicky herb pesto, ideal for grilling over coals It is delicious served at room temperature for an elegant summer buffet
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Get Bucatini With Olive-Caper Sauce Recipe from Food Network
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With pizza on a veggie, you can have pizza anytime!
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Watermelon rind is cooked in a syrup infused with basil and spearmint then dehydrated into sweet, chewy candy in this 5-ingredient recipe.
Ingredients: watermelon, water, sugar, spearmint, basil
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This tasty stock is exceptionally easy to make.
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Seasoned lamb and goat cheese are rolled in lasagna sheets and drizzled with a sauce made with mint, pine nuts, and olive oil.
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Get Pasta Salad with Lemon-Pesto Dressing Recipe from Food Network
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Recipe for Warm Chicken Sandwiches with Sun-Dried Tomato Pesto, as seen in the May 2008 issue of O, The Oprah Magazine.