This sauce is SO good, and much healthier than regular pesto. The only trouble is one ingredient, but if you just get past that and make it, it is SO delicious!
1 cup fresh basil leaves
2/3 cup soft tofu (find it in the produce section)
1/3 cup chopped chives
2 garlic cloves, coarsely chopped (or two big spoonfuls of the pre-minced jar stuff)
1/4 cup grated parmesan
1/2 tsp salt
Put everything into a food processor and blend it up. You'll have to stop a time or two to scrape down the edges, and then just keep blending until smooth.
Serve within an hour, or keeps in the fridge for 2 days.
1 cup fresh basil leaves
2/3 cup soft tofu (find it in the produce section)
1/3 cup chopped chives
2 garlic cloves, coarsely chopped (or two big spoonfuls of the pre-minced jar stuff)
1/4 cup grated parmesan
1/2 tsp salt
Put everything into a food processor and blend it up. You'll have to stop a time or two to scrape down the edges, and then just keep blending until smooth.
Serve within an hour, or keeps in the fridge for 2 days.
1 comment:
Easy to make. Yummy. Not so great on whole wheat pasta. I don't know why I keep trying the ww pasta, when I just don't really like it.
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