From EatingWell: Summer 2003
Replacing some of the oil used to make pesto with silken tofu yields a thick and creamy texture—and less fat.
- 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
- Place basil, tofu, pine nuts, oil, garlic, salt and pepper in a food processor and process until smooth. Add Parmesan and pulse until combined.
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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- Vegetarian, soy
- Preparation/ Technique
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- Sauce/Condiment, savory
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- Summer 2003