Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP
Posting-Version: version B 2.10.2 9/5/84; site cray.UUCP
Path: utzoo!watmath!clyde!burl!ulysses!mhuxr!mhuxt!houxm!ihnp4!stolaf!cray!anne
From: anne@cray.UUCP (Anne Chenette)
Newsgroups: net.cooks
Subject: Re: Pesto Recipe Wanted (low-cal!)
Message-ID: <285@cray.UUCP>
Date: Wed, 4-Sep-85 01:49:56 EDT
Article-I.D.: cray.285
Posted: Wed Sep  4 01:49:56 1985
Date-Received: Mon, 9-Sep-85 01:01:14 EDT
References: <293@resonex.UUCP> <181@Navajo.ARPA>
Organization: Cray Research Inc., Mendota Heights, MN
Lines: 50

Believe it or not, this month's Weight Watchers magazine has a recipe
for "pesto".  I haven't tried it, as I can't convice myself that a
low-calorie version would be better than not eating pesto at all, but
maybe some brave soul out there will make it and let me know how it is.
If I did make it, I would add more oil, as one can have 3 teaspoons of
oil a day.

	Weight Watchers' Pesto

	1 cup loosly packed, fresh basil leaves
	2 garlic cloves
	2 tablespoons water
	1 teaspoon olive oil
	1/8 teaspoon crushed, dried thyme leaves

	In a food processor or blender, process all ingredients until
	smooth (add an additional tablespoon of water if mixture is too
	thick to process).  Divide into 8 equal portions, pack in small
	freezer bags, and freeze.  Use as directed in Tomato Soup with
	Pesto (recipe follows).  Makes 8 servings, about 1 1/2 teaspoons
	each.  Each serving provides (for those of us on Weight Watchers)
	5 optional calories.


	Weight Watchers' Tomato Soup with Pesto

	3 large tomatoes
	2 cups chicken broth
	2 tablespoons (about 1/2 recipe) frozen pesto
	salt and pepper to taste
	2 ounces grated parmesan cheese

	Run tomatoes under hot water and peel off skins.  Place in
	medium saucepan with chicken broth; bring to a boil over
	medium heat.  Cover and cook 15 minutes or until tomatoes
	are soft.  Remove and discard green tomato cores.  In food
	processor or blender, process soup in batches until smooth.
	Return to saucepan; bring to a boil over medium heat, stirring
	occasionally.  Add pesto and stir until defrosted.  Season with
	salt and pepper.  Ladle soup equally into 4 bowls; garnish each
	with 1/4 of the cheese.  Makes 4 servings; each serving provides
	1/2 protein exchange, 1 1/2 vegetable exchanges, and 35 optional
	calories.


					Anne Chenette
					ihnp4!cray!anne

P.S.  If anyone's interested, I have a FANTASTIC recipe for Weight
Watchers' Avgolemono soup.  Pure heaven - even non-dieters will love it!