The gift of hospitality sometimes comes with food.
My first attempt at pesto turned out great! (I did have an unbiased judge taste-test it for me.) It’s as easy as toast/chop/blend. Really. Why haven’t I made this before?
I looked for a recipe that did not use parmesan cheese because I’m taking this along with some crostini to a baby shower and a few of the ladies are lactose-intolerant. I found a tofu-based recipe and adapted it (adding the vinegar) so it had a bit more flavor.
– 2 cups clean and dried fresh basil leaves
– 1 cup firm tofu, cut into chunks
– 5-6 cloves of garlic, peeled and chopped
– 2 Tablespoons olive oil
– 1 Tablespoon balsamic vinegar
– 1 cup pine nuts
– freshly ground black pepper and salt, to taste
– Toast the pine nuts over medium to low heat in a large skilled. Stir frequently. Pine nuts should be lightly browned and softened.
– Put in food processor in order: basil, tofu, pine nuts. Process on pulse to coarsely chop all ingredients together.
– Add olive oil and balsamic vinegar to mixture while processing.
– Taste and adjust for flavors. (I added more garlic with the salt and pepper.)
– Process until the pesto is well blended. Scrape into bowl and allow to chill.