Tofu & Basil Pesto
Five minutes creamy pesto, much lighter than the classic one.
Servings: 2 people
- 1 cup basil leaves , (and their tender stems)
- 100 g tofu
- 1/2 tbsp olive oil
- 1 clove garlic
- 1 chunk zucchini
Put everything in the mixer and blend until smooth.Use the sauce for noodles, zoodles or as a bread spread.
If you have a fairly good blender you could include the basil stems as well. For this recipe, I removed just the very hard ones and kept all the rest.
The zucchini helps with the consistency and could be easily substituted with green peas or half an avocado.