Tofu Pesto

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Tofu Pesto

 

1 lb. tofu

2 tbsps. sunflower seeds or pinenuts

2 cups fresh basil

4 tbsps. extra virgin olive oil

2 cloves garlic, minced

4 tsps. mellow barley miso

 

Bring water to a boil in a sauce pan. Add tofu and simmer 20 minutes. Roast

seeds or nuts in a pan over medium heat for about 5 minutes until they just

begin to brown. Chop basil and combine with oil, garlic and miso in a food

processor until a paste is formed. Add tofu and seeds. Chill at least 30

minutes. Serve with pasta, whole grains, bread, or baquettes.

Makes 1 1/2 cups.

 

 

 

 

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