Well that’s about the longest name ever for a recipe. But this pesto is very unique, so I thought the name needed to include all of its stand-out characteristics. Thus, Vegan High-Protein No-Oil Pesto. Descriptive, yes?
All day at my normal job, I had been thinking about wanting to make this pesto as soon as I got home. But I knew I’d have to make a special run to the grocery store for ONLY basil, which seemed ridiculous. However, as fate would have it, Berney texted me that he was going to buy bread, so I quickly replied back with a “I-will-love-you-forever-if-you-(insert request)” text. I was very specific in what basil he should and should not get (I’m a girl who knows what she wants): a large box of basil, not a plant, not those tiny containers of 3 basil sprigs. A BOX. Shortly before I arrived home, I received a text from the boyfriend saying something to the effect of, “Don’t be mad, it’s the best I could do.” I walked into my house and saw THIS scene… (please excuse the slight mess)
A basil plant. Sitting in my clean dishes drying rack. Ah well. Basil is basil when you’re desperate. It turned into a very wonderful, creamy pesto success, so I really can’t complain.
This pesto is super simple to make. Just throw everything into a food processor and let the machine do its thang. I like easy.
Yes, it is a little different than your traditional pesto since there isn’t any oil in it. Because of the tofu base, it has a much creamier texture and look to it. But has all that basil-flavored goodness you associate with pesto. Plus a big dose of plant-powered protein!
This pesto is pretty fantastic just as a dip for fresh veggies, but I’ve got so many fancier plans for swirling around in my recipe-creating brain. Stay tuned for that deliciousness!
- 1 cup tightly packed fresh basil leaves
- 12 oz. Mori-Nu Silken Lite Firm Tofu
- 2 Tablespoons nutritional yeast
- 2 Tablespoons lemon juice
- 1 Tablespoon water
- 1/4 teaspoon garlic powder
- 1/2 teaspoon salt
- Add all ingredients into a food processor and process until smooth, scraping down the sides as necessary.
- Cover and store pesto in the fridge to keep fresh for several days.
- 1.5 cups
- (Per 1/3 recipe - about 1/2 cup)
- Calories: 57
- Carbohydrates: 4 g
- Fat: 1 g
- Protein: 9 g
- Sodium: 314 mg