Creamy Tofu Parsley Pesto

The best, fastest and most powerful punch of green goodness that's so totally adaptable it can go on toast, makes a mean addition to soup, with goats cheese on a crostini as a canapé and in its original incarnation, to add to a bowl of pasta and make as a comforting cosy number on a cold day with a big punch in the immune boost stakes too.

• 200g Silken Tofu
• 10g parsley (small bunch, stalks removed, roughly chopped)
• 4 sprigs basil, leaves removed, roughly chopped
• 2 garlic cloves
• 1 spring onion
• ½ cup olive oil
• Squeeze of lemon to taste
• Sea salt flakes to taste

Makes 1 x 300g jar enough for 4-6 servings Add the ingredients, apart from the oil, to the small bowl of a magimix/food processor and blend until broken down, drizzle the oil in as the blades are moving until a creamy, green paste consistency. Pour onto warm pasta, spread on crostini for party food. Or eat as a dip.