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.
Find this recipe and more in the Forks Over Knives Recipe App.
- 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)
Become a great plant-based cook. The FOK Online Cooking Course teaches you how to make delicious meals anytime. Features top chef instructors, delicious recipes, and more!
Join the cooking course now.