- 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.
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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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.View all contributions by Del Sroufe