I Am This Woman

I am pursuing a nationally renowned weight loss plan that has Points and meetings and suchlike. In their online tools, they have a recipe builder which says that the following recipe is 3 points per serving. I always eat more than a “serving” which is approximately 1-2 tablespoons. However, I make no claim that this is an approved Plan recipe, um, you know, in case the recipe police are out today.

By combining the nationally renowned weight loss plan’s recipe with that of Deceptively Delicious, and my infamous Killer Pesto (now archived offline, probably 6 pts per serving), I came up with this recipe with far less fat from olive oil and parmesan cheese, which my son said, “tastes the same.” This recipe also works in sneaking vegetables into my kid, with his permission. HUZZAH!

Pesto Schmesto

2 oz. pinoles (pine nuts)

2 oz. hard parmesan cheese, grated (reduce points further by using reduced fat or fake parmesan cheese, but I’d rather eat Real Food and count the points)

1 c. fresh basil leaves

1 tablespoon olive oil (use less to reduce points further; one recipe replaces the oil completely with chicken broth eyes warily)

1/2 c. pureed cauliflower (yellow squash or zucchini puree will work as well)

3-5 garlic cloves, depending on your tolerance and desire for garlic

Salt and pepper to taste

Put all ingredients in the food processor and blend well. Place in pasta bowl and then add boiled, drained hot pasta (rotini, capellini or farfalle are great; whole wheat pasta means you can eat more!). Toss and eat.

Can be frozen ahead. Also good as an additive to eggs, cream cheese or salad dressing, or used as a cracker spread.

The garlic and basil leaves are wonderful as warding off upper respiratory crud and sore throats in this house.