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Tofu Pesto

Summer 2003

Your rating: None Average: 3.3 (8 votes)

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


Tofu Pesto

Makes: About 1 cup

Active Time:

Total Time:

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

  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

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

Ethnic/Regional
Italian
Mediterranean
Publication
Summer 2003
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