Basil Pesto

forksoverknives.com

Ellen Brooke

2 packed cups basil or arugula

¼ cup pine nuts, toasted

4 cloves garlic, peeled and chopped

2 teaspoons fresh lemon juice

Sea salt to taste

½ package extra-firm silken tofu (about 6 ounces), drained

¼ cup nutritional yeast (optional)

Traditional pesto is made with genovese basil, pine nuts, olive oil, and parmesan cheese. The flavor is rich, and a little goes a long way. This healthy version has all the flavor of the traditional version without the oil or cheese, and just a touch of fat in the nuts. For a really low-fat version, make the sauce without the nuts and use low-fat silken tofu. And for an unusual twist, try it with arugula instead of the basil. Traditional pesto is made with genovese basil, pine nuts, olive oil, and parmesan cheese. The flavor is rich, and a little goes a long way. This healthy version has all the flavor of the traditional version without the oil or cheese, and just a touch of fat in the nuts. For a really low-fat version, make the sauce without the nuts and use low-fat silken tofu. And for an unusual twist, try it with arugula instead of the basil.

Directions at forksoverknives.com

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