Tofu & Walnuts Pesto

2 comments

I love home made pesto. Every year, my terrace gets full of basil and I make pesto with just a handful of leaves, salt, pine nuts, garlic and good olive oil.

Now I’ve got some organic walnuts, which a relative gave me, and a piece of tofu close to the expiry date, forgotten in the fridge … it came out a good creamy sauce, which I used to stuff the usual weekly pizza, made with the bread machine.

Ingredients:
a handful of basil
50 gr of tofu
a handful of shelled walnuts
a clove of garlic
a handful of pine nuts
oil and salt
a touch of chilli and spices
three tablespoons of soy yogurt

Method:
I put everything in a blender and I processed for a few minutes, and then in a container in the fridge, to season a couple of hours.
If you want to use it with pasta, I remind you to retain two tablespoon of cooking water (from pasta) to make it more fluid.
Enjoy it 🙂

Chef: Luca from VeganBlog

  1. EleonoraNW3 3 January 2011 at 10:33

    Gooooood! Tofu is so versatile you can do whatever you want with it…and dips are my favourite way to use it!


  2. mimi 3 January 2011 at 14:01

    that this beautiful creamy pesto 😉



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