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Tear basil leaves into it.
Immediately plunge the leaves into iced water.
Tear the leaves into large pieces.
Dip the parsley leaves into the mix.
Slice the leaves into 2cm-wide strips.
We go home and rake our leaves into temples.
Ms. Watson said she soaks the leaves into a tea.
Tuck bay leaves into the slashes and cavity.
Tear basil leaves into pieces, and toss with ricotta.
Core and cut leaves into 1-inch wedges.
Tear sorrel leaves into large pieces, and add to pan.
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