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

Patsy Jamieson
Source: EatingWell Magazine, Summer 2003

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Recipe Summary

total:
10 mins
Servings:
16
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Ingredients

Ingredient Checklist

Directions

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.

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Nutrition Facts

39 calories; protein 1.6g 3% DV; carbohydrates 1g; dietary fiber 0.3g 1% DV; sugars 0.1g; fat 3.3g 5% DV; saturated fat 0.6g 3% DV; cholesterol 2.2mg 1% DV; vitamin a iu 234.8IU 5% DV; vitamin c 0.8mg 1% DV; folate 3.6mcg 1% DV; calcium 29.1mg 3% DV; iron 0.3mg 1% DV; magnesium 8.8mg 3% DV; potassium 29.8mg 1% DV; sodium 66.6mg 3% DV; thiaminmg 1% DV.