WIC Works Resource System
U.S. Department of Agriculture
Tofu is in disguise in this pesto recipe adding extra protein and creaminess! Proving that tofu can be just about anything it wants, this tofu pesto sauce can be served over pasta, used as a dip for bread, crackers, or vegetables, or as a spread for toast or sandwiches. Basil and garlic give a traditional pesto flavor while spinach, peas, walnuts, and tofu load up the nutrition with calcium, iron, and healthy fats.
Ingredients
1⁄2 c peas (thawed from frozen)
1 1⁄2 c baby spinach (packed)
10 basil leaves (fresh)
1⁄4 c walnuts (chopped)
3 T parmesan cheese (grated)
1 clv garlic (chopped)
2 T lemon juice
1 c silken tofu
salt and pepper to taste
Yield amount
4 ServingsPreparation time
5 minutes
Instructions
- Wash hands and then rinse vegetables and herbs before getting started.
- Combine all ingredients in a food processor or high speed blender and blend until smooth.
- Taste and add salt and pepper as needed.
Notes
Eliminate the parmesan cheese or substitute nutritional yeast for a vegan-friendly option.
Substitute sunflower seeds for walnuts for a nut-free version, or use a different chopped nut to change it up.
Equipment you’ll need:
- Colander
- Knife
- Cutting board
- Measuring cups and spoons
- Food processor or blender
