Creamy Tofu Pesto

Since I was totally in love with the cilantro aioli that I had made previously, I decided to try a tofu pesto.

Instead of nuts I went with a toasted whole wheat bread for the nutty aspect and used a little nooch for a bit of cheesy essence.

It turned out with a creamy texture and a very clean flavor. With just a handful of ingredients, each one was really able to shine. The tofu simply provided that creamy mouth feel and filling protein. It's totally vegan.

Ingredients
6 ounces silken firm tofu
2 bunches fresh basil, leaves only
1/4 cup white wine
3 cloves garlic
1 jalapeno pepper
1 small piece whole wheat toast
2 tsps nutritional yeast
2 tbls vegetable shortening
1 tbl olive oil
2 tsps each, salt and pepper

I cooked half the basil and all the garlic and wine in a small pot with the shortening still on a metal spoon. After a few minutes, as the pot heated and the shortening softened I stirred the basil and garlic to coat it in the fat. Just barely wilting the basil. The other bunch of basil I used raw.

It's important to toast the wheat bread to bring out that nutty quality.

Add all ingredients to food processor and puree until smooth.

Mix into warm linguine.

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