Basil Pesto

  • Makes about 1 cup
  • Ready In:


  • 2 cups packed basil or arugula
  • ¼ cup pine nuts, toasted
  • 4 cloves garlic, peeled and chopped
  • 2 teaspoons fresh lemon juice
  • Salt to taste
  • ½ package extra firm silken tofu (about 6 ounces), drained
  • ¼ cup nutritional yeast (optional)

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.

From Forks Over Knives – The Cookbook


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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Del Sroufe

Chef Del Sroufe is co-owner and executive chef of Wellness Forum Foods, a whole-food, plant-based meal delivery and catering service in Columbus, Ohio. He is the author of Forks Over Knives – The Cookbook and Better Than Vegan. Del teaches cooking classes and helps people transition to a healthy plant-based diet.

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