The silken tofu gives this pesto a lovely creamy texture to complement its herbaceous flavours.
- 1 cup firmly packed basil leaves
- 100 g silken tofu, chopped finely
- 3 clove garlic, crushed
- 1/4 cup (40 g) pine nuts, toasted
- 1/3 cup (80 ml) olive oil
Blend or process ingredients until smooth. Serve over hot pasta or add to salad dressings, if desired.