Servings: 3 cups pesto; 2 pesto-filled potatoes (Enough pesto to fill 12 potatoes)

Pesto: subheading: Pesto:
19 ounces firm tofu 19 ounces firm tofu
1½ cups fresh basil leaves 1½ cups fresh basil leaves
* may substitute 1 tube of basil paste note: may substitute 1 tube of basil paste
¼ cup apple cider vinegar ¼ cup apple cider vinegar
¼ cup extra-virgin olive oil ¼ cup extra-virgin olive oil
¾ teaspoon fine sea salt ¾ teaspoon fine sea salt
White pepper to taste White pepper to taste
½ teaspoon red pepper flakes to taste ½ teaspoon red pepper flakes to taste
2 large garlic cloves, peeled and chopped 2 large garlic cloves, peeled and chopped
2 teaspoons granulated onion 2 teaspoons granulated onion
1 heaping teaspoon whole-grain Dijon mustard 1 heaping teaspoon whole-grain Dijon mustard
1½ teaspoons agave nectar 1½ teaspoons agave nectar
2 tablespoons fresh lemon juice 2 tablespoons fresh lemon juice
1 teaspoon fresh thyme 1 teaspoon fresh thyme
 
Baked potatoes: subheading: Baked potatoes:
2 large russet potatoes, brushed clean, lightly rubbed with peanut oil, pierced with a fork about 10 times 2 large russet potatoes, brushed clean, lightly rubbed with peanut oil, pierced with a fork about 10 times

To make the pesto: subheading: To make the pesto:
Use an immersion blender or food processor. Blend all ingredients until smooth. Store in the fridge.
To make the baked potatoes: subheading: To make the baked potatoes:
Preheat oven to 375*F. Place potatoes directly on upper rack, with a baking pan on lower rack to catch drippings. Bake for 1 hour, or until tender. Let sit until cool enough to handle. Carefully hollow out the potato by cutting out a hole in the center or the potato (keep it in one piece - you will place it back after adding the pesto!). Place 2 heaping tablespoons pesto in each potato. Place hat back on top of potato, bake for another 10 minutes. Serve immediately.

Can be used as a sandwich spread, dip crudites, or served with pasta.  Can be used as a sandwich spread, dip crudites, or served with pasta.