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

Patsy Jamieson
Source: EatingWell Magazine, Summer 2003

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total:
10 mins
Servings:
16
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Ingredients

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Directions

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  • Place basil, tofu, pine nuts, oil, garlic, salt and pepper in a food processor and process until smooth. Add Parmesan and pulse until combined.

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Nutrition Facts

39 calories; protein 1.6g; carbohydrates 1g; dietary fiber 0.3g; sugars 0.1g; fat 3.3g; saturated fat 0.6g; cholesterol 2.2mg; vitamin a iu 234.8IU; vitamin c 0.8mg; folate 3.6mcg; calcium 29.1mg; iron 0.3mg; magnesium 8.8mg; potassium 29.8mg; sodium 66.6mg.
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