Here’s a pesto to use as a pasta sauce, to spread on avocado toast, or to top a bowl of soup or stew right before serving. The tofu texture to use is softer than super-firm because it adds both body and some liquid to the pesto.
Ingredients
- fresh basil leaves, chopped
- fresh parsley leaves and tender stems, chopped
- tofu (softer than super-firm; see note above)
- walnuts
- garlic, smashed
- fresh lemon juice
- extra-virgin olive oil
- nutritional yeast
- miso or kosher salt
Method
- In the bowl of a food processor, add the basil, parsley, tofu, walnuts, garlic, lemon juice, and olive oil. Blend until smooth, adding water as needed to thin.
- Scrape down the mixture from the sides of the bowl. Taste and adjust the seasoning with nutritional yeast and miso or salt. Blend, taste, and adjust until seasoned to your liking.
- Store leftovers in an airtight container, adding a thin layer of oil on top to keep the pesto from browning.
Veghead, Etc. 