Creamy Basil Pesto wth Avocado

Creamy Basil Pesto with Avocado

Whether you keep it vegan or make it vegetarian or just good old pesto I think this is a winner. Chef Chloe Coscarelli who won the Cupcake Wars on the Food Network, shared this easy recipe on KLG and Hoda or as I call it Hoda and Kathi Lee. Basil Pesto is one of my favorites and I have made my own this year. With this recipe there is no cheese but healthy avocado is added to keep it creamy. I will probably heap on more basil and garlic! Can't wail to try this! If you aren't into vegan or vegetarian you could add chicken or shrimp or whatever you choose and toss some cheese back in. Added later: I might toss in a little Cayenne too. (Lovely puppy name I thought!)

Ingredients:
1 pound linguine or pasta of choice
1 bunch fresh basil, reserve some leaves for garnish
1/2 cup pine nuts
2 avocados, pitted and peeled
2 tablespoons lemon juice
3 cloves garlic
1/2 cup olive oil
Sea salt
Freshly ground black pepper
1 cup halved cherry tomatoes or sliced sun-dried tomatoes (optional)

Directions:
Bring a large pot of heavily salted water to a boil. Add linguine and cook according to package directions. Drain and set aside.
Meanwhile, make the pesto by combining basil, pine nuts, avocados, lemon juice, garlic and oil in a food processor. Process until smooth. Season generously with salt and pepper.
Toss pasta with pesto.
For an extra touch of color and flavor, top pasta with cherry or sun-dried tomatoes.
Divide pasta among serving bowls and garnish each serving with a basil leaf.
Serving SizeServes four to six

"Skinny" Eggplant Parmesan 70 calories

Only 70 Calories!

I "borrowed" this from Joy Bauer from the Today Show. She shared this on her segment of KLG and Hoda this morning. The regular Eggplant Parmesan is a weakness of Kathy Lee and she did not want to put her fork down after sampling this version. I cannot wait to try it myself. Jerilyn had Eggplant Parmesan at Olive Garden this weekend and I had to have a couple bites- we both love it. With only 70 calories, it is almost too good to believe. Cross your fingers!
I have made this about 5 times already and it is wonderful!

Ingredients:
Eggplant
Olive oil
Kosher Salt
Marinara Sauce
Shredded Part-Skim Mozzarella Cheese
Grated Parmesan
Oregano
Crushed Red Pepper

Directions:
Slice an eggplant into rounds and place on a baking sheet.
Mist rounds on both sides with olive oil spray, and lightly sprinkle with kosher salt.
Roast in oven at 400 degrees for 20 minutes.
Top each roasted eggplant slice with marinara sauce, shredded part-skim mozzarella cheese, some grated Parmesan cheese, oregano, and crushed red pepper.
Pop back in the oven for about 5-10 minutes, or until the cheese is hot and bubbly.

Pungent Tomato, Basil and Pasta Salad

This is another pretty dish! I love this hot or cold! Once my fresh basil, chives and tomatoes are ready to pick I love this side dish. It can be a great vegetarian main dish too! I go heavy on the basil- you can add more chives plus oregano or parsley if you want to mix it up. You could also add some cooked chicken etc. for a full meal.

Pungent Tomato, Basil and Pasta Salad

• 3/4 lbs of pasta- your choice, I like penne or rigatoni.


• 2 lbs of fresh tomatoes, chopped


• 1 Cup Fresh basil, cut using a chiffonade method (roll up the leaves tightly then cut across making slender strips!)


• 1 Tablespoon of fresh Chives chopped


• 1 small tub of feta cheese - if feta is too strong for you, fresh mozzarella (8 oz.) is yummy, or both!


• 2 Tablespoons red wine or balsamic vinegar- I also like pomegranate infused balsamic- potent!


• 2 Tablespoons olive oil


• pinch of Sweet n Low (optional)


• 3 strips of crushed cooked bacon (optional)

Cook the pasta and chill (for summertime!) In a large bowl add chopped tomatoes, basil, chives and cheese (if you use fresh mozzarella, cut into bite size pieces.) and toss together like you would a salad. Whisk together your choice of vinegar and oil. I add a little Sweet n Low to add sweetness without calories. Pour the oil/vinegar mix over the other ingredients and toss again. Your done! Note: 6/23/09 Jerilyn and I had this tonight I didn't have the recipe handy. I omitted the chives and Sweet 'n Low, but added a little bacon. Yummy!