Tofu Pesto

http://www.eatingwell.com/recipes/tofu_pesto.html

From EatingWell:  Summer 2003

Replacing some of the oil used to make pesto with silken tofu yields a thick and creamy texture—and less fat.

About 1 cup | Active Time: 10 minutes | Total Time: 10 minutes

Ingredients

• 1 1/2 cups fresh basil leaves
• 1/2 cup silken tofu
• 1/4 cup pine nuts, toasted
• 1 tablespoon extra-virgin olive oil
• 1 clove garlic
• Salt & freshly ground pepper to taste
• 1/2 cup freshly grated Parmesan cheese

Preparation

1. Place basil, tofu, pine nuts, oil, garlic, salt and pepper in a food processor and process until smooth. Add Parmesan and pulse until combined.

Nutrition

Per tablespoon : 40 Calories; 3 g Fat; 1 g Sat; 1 g Mono; 2 mg Cholesterol; 1 g Carbohydrates; 2 g Protein; 0 g Fiber; 60 mg Sodium; 35 mg Potassium

Exchanges: 1 fat