Tofu & Spinach Pesto
photo by Geniale Genie
- Ready In:
- 5mins
- Ingredients:
- 7
- Serves:
-
20
ingredients
- 150 g fresh spinach leaves
- 2 garlic cloves (reduce if you're not a garlic fan)
- 1⁄3 cup walnut pieces
- 1⁄3 cup soft tofu (the firm kind, not the silky kind)
- 1⁄3 cup parmesan cheese, grated (the fresher the better)
- 1⁄3 cup water
- 3 tablespoons olive oil
directions
- Throw everything in a blender or food processor and blend until smooth and creamy. Add salt and pepper is desired (although I really don't think it's necessary).
- Using a tray for large ice cubes (usually 16), fill each individual hole with pesto. Cover and freeze. You should have some left over- keep that to eat fresh.
- Pop out a cube from the freezer when you're in the mood for pesto! 1 cube = 1 portions (approx.).
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Reviews
-
The family liked it! I did add some fresh basil leaves, and added a little extra tofu and cheese. I substituted chicken broth for water. I was a little disappointed when I reheated it in the microwave as the sauce did break apart a bit. I will reheat it more gently next time or just heat the pasta. I can see how this would make a great sauce for lasagne.
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This is so delicious! I admit to not having tofu in the house and so omitted that ingredient. My tendency is to add ingredients according to whim (I added a little lemon juice and enough spinach to satisfy me) and mix until it feels right (I used a blender). This recipe was very forgiving to my little changes. I froze portions in muffin cups. The bit that I had on crackers for lunch was astonishingly yummy!
Tweaks
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The family liked it! I did add some fresh basil leaves, and added a little extra tofu and cheese. I substituted chicken broth for water. I was a little disappointed when I reheated it in the microwave as the sauce did break apart a bit. I will reheat it more gently next time or just heat the pasta. I can see how this would make a great sauce for lasagne.