Tofu Pesto

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From: EatingWell Magazine Summer 2003

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

Ingredients 16 servings

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Original recipe yields 16 servings
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  • 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

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  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 information

  • Serving size: 1 tablespoon
  • Per serving: 39 calories; 3 g fat(1 g sat); 0 g fiber; 1 g carbohydrates; 2 g protein; 4 mcg folate; 2 mg cholesterol; 0 g sugars; 235 IU vitamin A; 1 mg vitamin C; 29 mg calcium; 0 mg iron; 67 mg sodium; 30 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: 1 fat

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