Traditional pesto is made with genovese basil, pine nuts, olive oil, and parmesan cheese. The flavor is rich, and a little goes a long way. This healthy version has all the flavor of the traditional version without the oil or cheese, and just a touch of fat in the nuts. For a really low-fat version, make the sauce without the nuts and use low-fat silken tofu. And for an unusual twist, try it with arugula instead of the basil.
Combine the basil, pine nuts, garlic, lemon juice, salt, tofu, and nutritional yeast (if using) in the bowl of a food processor and puree until smooth and creamy.
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- 2 packed cups basil or arugula
- ¼ cup pine nuts, toasted
- 4 cloves garlic, peeled and chopped
- 2 teaspoons fresh lemon juice
- Sea salt to taste
- ½ package extra-firm silken tofu (about 6 ounces), drained
- ¼ cup nutritional yeast (optional)
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