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From:	Bryanna (NewVeggies.vegsource.com)
Subject:	Re: Pesto with tofu
Date:	June 12, 2008 at 2:08 pm PST

In Reply to: Re: Pesto with tofu posted by Ruth Willes on June 12, 2008 at 11:40 am:

Yes, this is a variation of the vegan pesto in my Italian cookbook, "Nonna's Italian Kitchen":

BRYANNA'S LOW-FAT PESTO:

This delicious pesto keeps in the refrigerator for a couple of weeks.

4 cups fresh basil leaves (loosely-packed)
4 cloves garlic, peeled
3/4 cup extra-firm silken tofu
1/3 cup Galaxy Foods vegan soy parmesan
1 tsp salt
1/2 tablespoon lemon juice (to preserve the color) (optional)

Place all the ingredients in the food processor and process until a paste forms. Place in a tightly-covered container, and refrigerate until ready to use.

The top may darken a little, but this is just oxidation and doesn't affect taste or nutrition-- just stir the mixture.

When using on pasta:
thin the pesto out with some of the hot pasta cooking water before mixing with the pasta.

Yield: 1 1/2 cups

Nutrition Facts
Nutrition (per 1/4 cup): 53.1 calories; 5% calories from fat; 0.4g total fat; 0.0mg cholesterol; 342.6mg sodium; 154.8mg potassium; 4.8g carbohydrates; 1.1g fiber; 0.2g sugar; 3.7g net carbs; 4.7g protein; 0.9 points.

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