Basil pesto is easy to make, uses only basic ingredients and turns it into a versatile addition to many dishes. And over here we are keeping it oil free and vegan. In this version I added firm tofu to bring you Basil and Tofu Pesto. Tofu adds bulk and also protein, and it’s just a different way to incorporate tofu into your meals. I also chose firm tofu for this recipe so that it remains more of a paste than a sauce which a silken tofu will provide. (If you want to create a pasta sauce, this is a great option).
To make the pesto, I used a blender, but a food processor would probably be even easier. I used my Omniblend and found it easy to make and only had to open and scrape the sides a few times. In this recipe, I waited to add the sunflower seeds until the very end, because then they don’t blend too well and form a paste. We want to keep it somewhat intact for the texture. And keep in mind, as with all recipes, these are only guides. Feel free to adjust the measurements of ingredients to suit your palate and taste better. Add more lemon for a more lemony pesto, more salt, more garlic, more sunflower seeds, and make it just the way you like it.
This recipe yields about a cup of basil and tofu pesto and is great with pasta dishes or as a dip or on top of soups or any Italian inspired dish!
They say that pesto is the besto, especially when it is vegan and oil free. So here is a wonderfully easy recipe for a basil and tofu pesto that is packed with flavour and protein to add to any dish you want!
- 200 g firm tofu, drained
- 80 g or 2 cups fresh basil leaves
- 1 Tbsp nutritional yeast
- 3 cloves garlic
- 3 Tbsp sunflower seeds
- juice of 1 lemon
- salt and pepper to taste
Place the tofu, basil, nutritional yeast, garlic, lemon juice, salt and pepper into a blender or food processor and pulse until you get a consistency that is slightly smooth.
Then add the sunflower seeds and pulse again until the seeds are blended into smaller bits.
Adjust the taste with lemon juice, salt and pepper.