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; 3.3 g total fat; 0.6 g saturated fat; 2 mg cholesterol; 67 mg sodium. 30 mg potassium; 1 g carbohydrates; 0.3 g fiber; 1.6 g protein; 235 IU vitamin a iu; 1 mg vitamin c; 4 mcg folate; 29 mg calcium; 9 mg magnesium;