Recipe of the Week: Low Fat Tofu Pesto Sauce

Low Fat Pesto Cream Sauce Made with Tofu

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.

Lowfat Tofu Pesto

Lowfat Tofu Pesto

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!

About Anna Marie

Ana Marie is an incoming junior at the University of Colorado in Boulder. She is double-majoring in Spanish and Journalism, and hopes to one day have a career that combines those two fields. Ana is a Boulder native and loves fashion, art, cooking, fitness, and spending time with her boyfriend, Mark. Ana is also exploring the world of modeling and hopes it takes kindly to her.