Ingredients for Tofu Spinach Pesto
- Fresh Spinach Leaves
- Garlic Cloves
- Walnut Pieces
- Soft Tofu
- Parmesan Cheese
- Water
- 1/4 cup olive oil (plus more as needed)
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How to Make Tofu Spinach Pesto
- Press the tofu to remove excess water. Crumble the tofu into a food processor.
- Add the spinach, basil, garlic, pine nuts, nutritional yeast, lemon juice, and olive oil to the food processor.
- Process until smooth, scraping down the sides as needed. Add more olive oil if a thinner consistency is desired.
- Taste and adjust seasoning as needed. Add salt and pepper to your liking.
- Serve immediately or store in an airtight container in the refrigerator for up to 5 days.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
0g
Fat
3g
Carbs
0g
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15 Minutes Or Less Time To Make Course Main Ingredient Preparation For Large Groups Appetizers Condiments Etc Beans Vegetables Easy Vegetarian Spreads Food Processor Blender Dietary Oamc Freezer Make Ahead Low Carb Soy Tofu Cooking Mixes Low In Something Greens Spinach Equipment Small Appliance Number Of Servings 3 Steps Or Less
