For those of you who don’t know, I’m a very big pesto fan.
And while I love it on everything from pizza, to pasta, or swirled into some kind of carb-y snack (see my vegan pesto roll recipe here) I wanted to create a recipe that had the texture and savoury goodness of the traditional stuff, without the oil.
And after much testing, I’m actually very pleased with how this recipe turned out. Bonus, its SUPER easy and only requires a blender or food processor for combining ingredients.
So, without further ado, may I present to you, guilt free, oil free (much lower calorie) vegan pesto!
What You Need:
- 1 cup fresh basil
- 1 package soft tofu (5 oz)
- 1/4 cup pine nuts
- 1/4 cup nutritional yeast
- 1 tbsp lemon juice (juice of 1/4 lemon)
- 1/2 tsp salt
- 3 tsp minced garlic (approx. 3 cloves)
What To Do:
- Blend all ingredients in a food processor and serve.
My favorite way to devour this is served over whole wheat spaghetti with a sprinkle of chili and a pinch of pepper. If you happen to have leftovers, this is also delicious dolloped onto pizza, or as a dip for veggies & crackers.
Hope you love it as much as I do!