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Tofu Pesto

:  Summer 2003

Your rating: None Average: 3 (3 votes)

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


Tofu Pesto Recipe

Makes: About 1 cup

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Low carbohydrate | Low cholesterol | Low saturated fat | Heart healthy | Healthy weight |

View Our Nutrition Guidelines »

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

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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


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Recipe Categories

Ethnic/Regional
Italian
Mediterranean
Health & Diet Considerations
Diabetes appropriate
Low calorie
Low carbohydrate
Low cholesterol
Low saturated fat
Heart healthy
Healthy weight
Ease of Preparation
Easy
Total Time
15 minutes or less
Servings
8 or more
Main Ingredient
Vegetarian, soy
Preparation/ Technique
No-cook
Meal/Course
Dinner

Season
Spring
Summer
Fall
Winter
Style/Theme
Quick (total 30 min. or less)
Vegetarian
Type of Dish
Sauce/Condiment, savory
Publication
Summer 2003
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