Don’t be turned off by the main ingredient in this recipe. I know tofu gets a bad rap as being tasteless, texture-less and a vegetarian fare, and even though I am usually first to argue, I won’t waste your time with that now. But in this recipe, the taste and texture of the tofu is key to creating a light and creamy pesto that tastes as good or better than traditional oil-based pesto—with a fraction of the calories.
1 package soft silken tofu (used for sauces, dips and smoothies)
1 ½ C fresh basil leaves
1 clove garlic
¼ C almonds (a much cheaper alternative to pine nuts)
½ C parmesan, grated
1 tbs olive oil
Salt and pepper to taste
Process all ingredients in food processor. Can be used as a pasta sauce, pizza sauce, dip or spread. I tossed it with penne pasta and added some sautéed mushrooms and asparagus. Bon appetite!