close
description

Want more recipes?

Download our recipe app and get hundreds of whole-food, plant-based recipes at your fingertips.

4.7
description
Download the app

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

Ingredients

  • 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)

Instructions

  1. 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.

Comments (5)

(4.25 from 4 votes)
Your Rating has been added Your Comment has been added
Add a Comment and/or Rating
Leave a Reply
Recipe Rating
Please provide a rating
Your email address will not be published. Required fields are marked *
You need to provide a comment or rating to submit
Acatlady21 month ago
Reply
Do you want to report this comment as inappropriate?

Tasted off. Very disappointing. I made it with spaghetti and cannelloni beans and added broccoli and cherry tomatoes.

January Grey2 months ago
Reply
Do you want to report this comment as inappropriate?

I was trying to recreate a pesto recipe from the Luca film with my boyfriend, and found this to be the most compatible with ingredients I already had on hand at home!

Initially, I was skeptical about the lack of oil, but I was pleasantly surprised at how versatile this recipe was. I subsituted toasted pine nuts for cashews, basil for spinach, and nutritional yeast for vegan mozzarella. It turned out wonderfully!

In the future, I will probably be adding more than the recommended amount of garlic, and salt, and will be adding more liquids to allow for a smoother texture.

Overall, it was a wonderful recipe and I will most definitely be making it again!

Angye Jones4 months ago
Reply
Do you want to report this comment as inappropriate?

To date, this is my most favorite recipe from FOK. I used it over some vegan spinach fettucine & it was great. I plan to look for some vegan tortellini the next time I make the recipe. It is super easy & quick to make. Finding enough basil was a little difficult in my local store though, so I had to go with lightly dried basil instead of fresh.

Juanelle Smith5 months ago
Reply
Do you want to report this comment as inappropriate?

Delicious. Love this coffee cake.

Maria Held2 months ago
Do you want to report this comment as inappropriate?

Can this be frozen for later use?

Learn how to cookplant-based meals at home

description

Forks Over Knives’ online cooking course will help you learn new techniques, flavors, and skills to live your very best life.

Join the course

Discover finger-lickin’good food with our app

description

Get inspired! Our chefs add delicious new plant-based recipes every week to keep mealtime exciting and satisfying.

Get the recipe app
description
about the author

description
Free download

Free 5-Day Meal Plan!

Get a taste for healthy, fuss-free meal planning with this free five-day meal plan from Forks Meal Planner!

More from Forks Over Knives

Join our mailing list

Get free recipes and the latest info on living a happy, healthy plant-based lifestyle.

Copy link
Powered by Social Snap