Basil Pesto

This vegan, oil-free, lower-fat version of pesto is every bit as rich and flavorful as traditional recipes. Leave out the nuts and use lite tofu to make it even lower in fat. Great stirred into minestrone, on wraps and sandwiches, in pasta and on homemade pizza.

CourseSauce

Ingredients

2cups (packed) fresh basil
1/2package firm silken tofu12 oz package
1/4cup toasted pine nuts
1/4cup nutritional yeast
2tsp fresh lemon juice
1/2tsp sea salt
4cloves garlicpeeled & chopped

Instructions

Combine all ingredients in food processor until creamy.

Recipe Notes

Update 3/2016: I made this recently with half the amount of basil called for (I used 1 cup) and 3 cloves of garlic instead of 4, and I added a few mint leaves as well. I also added a few TBS of water because I wanted it a little more saucy. Additionally, I used walnuts instead of pine nuts, simply because I was out. Delicious!! I actually preferred it to the original recipe. This pesto would be an excellent dressing – just add water to desired thickness!