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Protein-Packed Pesto

on February 27, 2012

Who doesn’t love pesto?  But often it contains a ton of oil!  And at around 120 calories for each tablespoon of oil, it can add up quickly.  Try this pesto recipe…and don’t let the tofu in it scare you.  You can’t taste the tofu at all…the garlic and fresh basil are the main stars of this recipe.

2 cups fresh basil (tightly packed)

1 package of silken tofu (extra firm)

3 cloves of garlic

juice of one very large lemon + juice of one lime

4-5 Tbsp. soy sauce (or Bragg’s Amino Acids) OR salt to taste

2-3 Tbsp. fresh parsley

4 Tbsp. nutritional yeast

1/3-1 cup unsweetened almond milk (possibly more, depending on use)

Place all ingredients in a blender and blend to combine.  (Start off with 1/3 cup of the almond milk at first and add more for desired consistency.)  You may need to scrape down the sides a few times.  Blend well.  Serve on a salad as a dressing…(you may want to thin it with more almond milk.)  Serve on spaghetti squash.  Use as a dip or a spread for sandwiches and wraps.  Delish!

(The whole recipe contains about 250-300 calories…depending on brand of tofu used…compare that to a regularly prepared pesto!)

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