- Ready In:
- Makes about 1 cup
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.
By Del Sroufe,
- 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)
- 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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