By some foodie tragedy, I did not get the chance to taste pesto until I was 21 years old. As I said, tragic. Anyway, now that I have discovered the joys of this basil-infused delight, I’ve grown quite fond of incorporating its flavors into my everyday eats (Pesto-Potato Salad, anyone?).

Recently, however, I got the inspiration to create a creamy variety, using not cheese or cream, but rather silken tofu, making it vegan-friendly. The end result was exceptionally delicious, and you can be prepared to see this on multiple occasions in the future at the Broccoli Hut.

Creamy Tofu Pesto

(dressed about 1 to 1.5 cups pasta or vegetables)

Ingredients

• 3 oz. silken tofu (about 1/4 Mori-Nu box)
• 1 garlic clove, minced
• 1 large handful fresh basil, torn into small pieces
• 2 T walnuts
• 1/8 tsp. sea salt
• 1-2 T vegetable broth or water, for thinning

Method

1. Combine and puree all ingredients using an immersion blender. Adjust broth/water amount according to desired consistency.

2. Toss with whole grain pasta and vegetables for an easy, delicious, and healthful meal.

Filed under: Recipe