#Basil Puree

Basil and chives emulsion 🌿⭐️⭐️ Save and use it . . . . #fypシ #love #chef #reels #kitchen #cheflife #chefstable #food #foodlover #foodgasm #foodie #usa #america #unitedstates #thermomix #chicago #newyork #cooking #vegetables

EP.3 BASIL EMULSION 🌱 200g Fresh Basil 300g Neutral Oil 2 Egg Yolks 1 Lemon 1/2 Tsp Dijon Mustard Salt

ZUCCHINI BASIL PUREE 🔥🔥🔥 This is a great way to use the abundance of green zucchini that will flood all the farmers markets this summer. The flavor and texture are out of this world and it pairs super well with any fish dish poultry dish while not being just a boring piece of squash! Give it a shot and up your cooking game!! #squash #zucchini #puree #chef #plating #homemade #homecooking #basil #texture #keepcooking #getcreative #tasty #sogood #fresh #seafood #summer #seasonal #spring #tennessee #farmersmarket #local

How to Make Pesto at Home 🌿🌿 INGREDIENTS: - 4L fresh basil leaves - 1/2 cup freshly grated Parmesan cheese - 1/2 cup pine nuts - 1/2 cup olive oil + more as needed - 1 lemon - 5-6 cloves garlic - black pepper + salt (to taste) INSTRUCTIONS: 1. Blanch basil for 5-10s in heavily salted boiling water, then immediately shock in ice water. Once cooled, squeeze as much water out of your leaves as possible. 2. Toast your pine nuts over medium heat until they’re slightly golden brown. 3. Confit your garlic cloves, peeled, in 1/2 cup olive over low heat, until garlic is easy to mash with a fork. Allow garlic and oil to fully cool to room temperature. 4. Add blanched/squeezed basil, toasted pine nuts, garlic, garlic oil, grated Parmesan, zest + juice from 1 lemon to a blender, and blend until smooth. Add more olive oil as needed while blending until the pesto is smooth. If your blender (and pesto) starts getting too warm, add an ice cube or two to cool it down. 5. Season pesto with salt, and freshly cracked black pepper to taste. Enjoy! NOTE: I started blending my pesto in a food processor before switching over to a blender. This is NOT by design 😅 I just decided I wanted a smoother pesto… but you can choose whichever method you like! Just depends on your preferred pesto consistency! #pesto #homecooking #recipe

If you’ve never made pesto from scratch, this is the easiest recipe to start with. Once you try this fresh basil pesto, you’ll never go back to store-bought again! 4 cups basil 2 cloves garlic 8 pieces of cashews/1/4th cup pinenuts 1/4th cup parmesan 1 tbsp extra virgin olive oil 1/2 tbsp lime juice 2-3tbsp cold water as required or 1-2 ice cubes Process: •Wash, clean and blanch the basil in boiling water about 30 seconds •Shock the greens in ice water to retain the colour.Squeeze out the excess water from the basil •In a blender add the basil, garlic cloves, toasted cashews/pinenuts, grated parmesan and olive oil •Pulse it into coarse paste. Add water as required. •Adjust the seasoning by adding salt and pepper.Finish it off by adding lime juice and serve with toast and enjoy! #pesto #easyrecipes #dips

🇮🇹 Salsa al Prezzemolo 🥗 🇬🇧 Parsley Sauce 🥗 🇮🇹 Questa salsa al prezzemolo è stata una vera scoperta 😍 Con il suo colore verde brillante e la consistenza setosa, sarà la salsa perfetta per accompagnare qualsiasi piatto 😃 Farla è facilissimo, bastano seguire pochi piccoli accorgimenti 👇🏻 Qui sotto ti spiego la ricetta 👇🏻 Passa 100 gr di foglie di prezzemolo per pochi secondi in acqua bollente poi immediatamente in acqua ghiacciata. Frulla il prezzemolo con un poco di acqua di cottura e panna. Filtra bene tutto con un colino a maglie strette. Condisci la salsa ottenuta con olio di oliva, sale, ed aggiungi mezzo cucchiaino di polvere di xantana. Emulsiona bene e servi a piacere. 🇬🇧 This parsley sauce was a real discovery 😍 With its bright green color and silky consistency, it will be the perfect sauce to accompany any dish 😃 Making it is very easy, just follow a few small tips 👇🏻 Below I will explain the recipe 👇🏻 Pass 100 gr of parsley leaves for a few seconds in boiling water then immediately in iced water. Blend the parsley with a little cooking water and cream. Filter everything well with a fine mesh strainer. Season the resulting sauce with olive oil, salt, and add half a teaspoon of xanthan powder. Emulsify well and serve as desired. [ Salsa al Prezzemolo, Parsley Sauce, Salsa, Sauce, Cooking tips, Ricette facili, Easy recipes ]

Le Printemps arrive : Sauce de Petits Pois & Menthe Rien ne se perd, tout se sublime. J’utilise même les cosses à la centrifugeuse pour extraire une eau de végétation d’un vert éclatant. Un mariage iconique avec la fraîcheur de la menthe. ✨ Réservé à mes abonnés : Envoie 🫛 en commentaire et je t’envoie ma recette technique en DM ! 💾 N’oublie pas de sauvegarder pour tes prochaines recettes de printemps. Spring Awakening: Pea & Mint Velvet Zero waste philosophy. I even juice the pods to extract a vibrant green essence. The perfect pairing with fresh mint. ✨ Followers only: Comment with 🫛 and I’ll DM you my technical recipe! 💾 Save the video for your next peas recipe. #petitspois #springrecipes #zerowaste #chefskills #gastronomiemarine

Crispy basil without frying. Just microwave. Clean. Straight. Professional garnish. 🌿 Save this. Would you try this method? 🌿👇 . . . . . . . . . #basilhack #kitchentricks #chefskills #finedininggarnish #culinarytips indianchef foodreels platingideas

Gremolata 10 g sage 20 g parsley 20 g lemon zest 10 g fennel seeds 20 g garlic 10 g smoked paprika Prepare the Ingredients: Finely chop the sage, parsley, and garlic. Zest the lemon to obtain 20 g of fresh lemon zest. Lightly chop the fennel seeds for enhanced flavor. Combine the Components: In a bowl, add the chopped sage, parsley, garlic, and fennel seeds. Add the lemon zest and sprinkle in the smoked paprika and mix thoroughly. Serve or Store: Use immediately to garnish or flavor dishes, or store in an airtight container in the refrigerator for up to 2 days. . . . . #fsemployee #fsabudhabi #breakfast #cheflifestyle #foodlover #chefsofinstagram #foodgasm #foodiesofinstagram #foodiesofinsta #foodiesofinstagram #platingfood #foodart #foodartchefs #sauceitup #gremolata #foodie #ossobuco #abudhabifood #abudhabifoodies #abudhabifoodblogger #abudhabifoodlovers #foodart #foodlover #luxuryofplates #artofplatingfood #simplistic_food #chefs_eye #chefs_battle_show #chefsplateform #chefsplateform_ #globaledible

Vegan green marble sauce! 🌱 For the green oil: 250ml neutral oil 50g parsely leaves 30g basil leaves 3g salt For the green base: 500ml vegetable broth 5g salt 150g cabbage 10g parsley 20g herbs or spinach 60g cashews Prepare some parsley oil by blending the neautral oil together with the parsley leaves and the basil leaves until the temperature reaches 65C degrees due to the friction of the blades. Remember to pass it through a sieve with kitchen cloth directly into a frozen bowl and to keep it cold in your fridge to fix the bright color at its best. Put a dizzle of extravirgin olive oil in a pan, turn on the heat and add the cabbage leaves and the salt. Let the cook for about 5 minutes, then add the vegetable broth and keep cooking for another 5 minutes. Add the parsley leaves and the herbs and keep cooking for another 5 minutes. Blend everything together with the cashews and pass it through a fine sieve. Mix the sauce and the oil before serving it and use it together with your vegan dishes or on an amazing fish-based dish! #veggie #recipes #ricette #gourmet #foodart #tasty #fooddesign #cooking #cook #cucina

BASIL OIL 🌿 The perfect way to use up a tonne of fresh basil, especially if you’re looking for something else to make other than pesto! It adds a beautiful fresh flavour and instantly elevates any dish. Ingredients 1 bunch fresh basil, leaves only Neutral oil (I used avocado - see step 4 for exact ratios) Method: 1. Bring a pot of water to a boil and prepare an ice bath on the side. Rinse the leaves well then add to the water and blanch for 10-15 seconds until wilted and vibrant green. 2. Immediately transfer the basil into an ice bath to stop the cooking and preserve the colour. 3. Once cooled, drain and squeeze out as much water as possible and transfer into a blender with twice the amount of oil by weight (a 1:2 ratio of basil to oil). For example, if using 100g basil, add 200mL oil. The more oil you use, the milder the flavour will be and vice versa. Blend until completely smooth. 4. Pour the mixture through a fine mesh sieve, cheesecloth or coffee filter and allow it to slowly strain, separating the oil from the pulp. 5. Transfer the leftover pulp to a jar, top with a little oil, cover and store in the fridge. It’s perfect stirred through pasta or spread onto toast (you can season with a pinch of salt if you like). 6. Transfer the oil into a clean jar or squeeze bottle and store in the fridge. Use within 3-5 days for best freshness, or up to 1 week. #plantbased #veganrecipes #easyrecipes #basiloil #basil

Basil is a must for pizza 🌿 I made this fresh basil sauce in just 10 minutes! Ingredients • Fresh basil leaves (40g) • Olive oil (80–100g, depending on consistency) • Salt (2g) • Garlic (1 clove, add another if you love garlic like me 😌🧄) • 1 ice cube (keeps it green and bright) • Boiling water • Ice water How to make it 1. Blanch basil in boiling water for 10 seconds. 2. Immediately place into ice water. 3. Squeeze out excess water. 4. Blend basil with olive oil, salt, garlic and the ice cube. This method keeps the colour vibrant and the flavour super fresh. A little basil goes a long way and truly elevates your pizza 🍕💚 Recipe inspired by @the.hedonists.space #pizza #pizzalover #pizzatime #basil #basilsauce #basilico #pizzadough #homebaker #homemadepizza #artisanbaking #foodreels #pizzareels #바질 #바질소스 #피자 #홈베이킹