Creamy Vegan Basil Pesto
YIELD: About 2 cups
INGREDIENTS
5.75 oz Mori-Nu Silken Tofu Nigari Firm (refrigerate remaining tofu)
2 tbsp pine nuts
1 packed cup fresh basil leaves
2 garlic cloves
2 tbsp nutritional yeast
1 tbsp fresh lemon juice
Salt and pepper to taste
INSTRUCTIONS
In a small pan, toast pine nuts over medium-low heat until golden brown, stirring frequently. Let cool.
In a blender, add the rest of the ingredients along with the cooled pine nuts, then process until smooth.
Serve with pasta or use as a dip for chips!
TIPS
For a stronger basil flavor, use up to 2 packed cups of fresh basil.
Nutritional yeast is NOT the same as brewer’s yeast. This recipe only works with nutritional yeast.
1/4 tsp salt is recommended for a dip, as chips are generally already salty. If using this as a sauce for pasta, add more salt as needed.
PLANT-BASED: Nutritional yeast provides the "cheesy" flavor that pesto would usually have, while Mori-Nu Silken Tofu Nigari provides the rich creaminess, all without any dairy!
GLUTEN-FREE: We used all gluten-free ingredients in this recipe, and it's great with gluten-free pasta! Mori-Nu Silken Tofu Nigari is Certified Gluten Free.
PRODUCTS USED FOR THE RECIPE
