Archives for category: pesto

Here’s a batch of pesto I made with some basil from the garden. I used pine nuts, which are pretty expensive, but I’ve since learned you can use walnuts, pecans, or even almonds instead. It keeps in the fridge for 1 week, or you can freeze in freezer-safe containers or ice cube trays for up to 6 months. Also you can adjust the olive oil so the pesto is as thick or thin as you like. It’s great for pasta, or even as spreads on flatbread crackers, or on sandwiches as a spread.

Fresh pesto - just basil, garlic, parm cheese, olive oil, and pine nuts. Soooo easy I can't believe I used to buy it instead of making it myself.WHAT YOU NEED:

  • 1 c. fresh basil leaves
  • 3 Tbs. pine nuts
  • 1 tsp. minced garlic
  • 1/3 c. grated Parmesan cheese
  • 1/3 c. extra virgin olive oil (+ more if you want to thin it out)

WHAT YOU DO:

In a food processor: combine basil, garlic, pine nuts, and cheese. Add olive oil as it’s running until emulsified. To make it thinner, add olive oil until it reaches desired consistency. Store in an airtight container and refrigerate up to 1 week. Or place in freezer-safe containers (or ice cube trays) to store for up to 6 months in the freezer.

5 ingredient homemade PESTO. Keeps for 1 wk in the fridge, or freeze for up to 6 mos.

 

feta artichoke pesto

Inspired by Mediterranean food ingredients I made a chilled pasta dish with whole-grain penne, feta, pesto, and fresh veggies.

It’s perfect for healthy eating!

WHAT YOU NEED:

  • 2 oz. whole-grain Barilla penne pasta, cooked and cooled (2 oz. uncooked ends up being approx 3/4 c.-1 c. cooked)
  • 1 Tbs. pesto (here’s my 5-ingredient pesto recipe)
  • 1/4 c. artichokes canned in water, chopped into large pieces
  • 2 Tbs. chopped red onion
  • 1/4 c. crumbled feta cheese
  • 3 grape tomatoes
  • pepper, to taste

WHAT YOU DO:

Mix the penne and pesto together until combined. Top with artichokes, onion, feta, and tomatoes. Serve chilled.

Greek Salad

Greek Salad (Photo credit: Katherine Martinelli)

I recently created some new recipes inspired by the Mediterranean Diet, and included them while tracking my Weight Watchers points.

I incorporated lots of fresh ingredients, ditching the processed foods, and included heart-healthy fats and oils.

The best part is they are quick and easy, and share lots of the same ingredients, so I could shop once and make lots of different variations with the same foods. 

Here’s what I came up with (photos to come)…

Artichoke Shrimp & Pasta Toss – 8 Weight Watchers Plus Points

Shrimp and Artichoke Salad – 6 Weight Watchers Plus Points

Spinach Salad with Feta Crumbles – 7 Weight Watchers Plus Points

Shrimp & Pesto Pasta Toss – 9 Weight Watchers Plus Points

I recently created some new recipes inspired by the Mediterranean Diet, and included them while tracking my Weight Watchers points.

I incorporated lots of fresh ingredients, ditching the processed foods, and included heart-healthy fats and oils.

The best part is they are quick and easy, and share lots of the same ingredients, so I could shop once and make lots of different variations with the same foods.

Here’s one I came up with (photos to come):

Combine in a serving dish and toss until combined:

  • 11 medium/large frozen pre-cooked shrimp, thawed
  • 2 oz. whole-grain penne pasta, cooked and cooled
  • 1 Tbs. pesto (here’s my 5 ingredient pesto recipe)
  • 5 grape tomatoes

Entire serving: 9 Weight Watchers Plus Points

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