RSSTofu Pesto
From EatingWell: Summer 2003 — Subscribe Now!
Replacing some of the oil used to make pesto with silken tofu yields a thick and creamy texture—and less fat.
About 1 cup
Active Time: 10 minutes
Total Time: 10 minutes
Nutrition Profile
Diabetes appropriate | Low calorie | Low carbohydrate | Low cholesterol | Low saturated fat | Heart healthy | Healthy weight | View Complete 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
Preparation
- 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
Recipe Categories
- Ethnic/Regional
- Italian
- Mediterranean
- Type of Dish
- Sauce/Condiment, savory
- Style/Theme
- Vegetarian
- Quick (total 30 min. or less)
- Publication
- Summer 2003
- Health & Diet Considerations
- Healthy weight
- Heart healthy
- Low saturated fat
- Low cholesterol
- Low carbohydrate
- Low calorie
- Diabetes appropriate
- Meal/Course
- Dinner
- Main Ingredient
- Vegetarian, soy
- Servings
- 8 or more
- Total Time
- 15 minutes or less
- Ease of Preparation
- Easy
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