Home / Blog / Creamy Tofu Parsley Pesto
Creamy Tofu Parsley Pesto

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.