Replacing some of the oil used to make pesto with silken tofu yields a thick and creamy texture--and less fat. Source: EatingWell Magazine, Summer 2003

Patsy Jamieson


Ingredient Checklist


Instructions Checklist
  • 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 Facts

39 calories; total fat 3.3g 5% DV; saturated fat 0.6g; cholesterol 2mg 1% DV; sodium 67mg 3% DV; potassium 30mg 1% DV; carbohydrates 1g; fiber 0.3g 1% DV; sugarg; protein 1.6g 3% DV; exchange other carbs; vitamin a iu 235IU; vitamin c 1mg; folate 4mcg; calcium 29mg; ironmg; magnesium 9mg; thiaminmg.