A tasty change of pace from traditional tomato sauce, this pesto has such great flavor, you’ll never miss the oil! This sauce freezes well and I always keep it on hand in pizza-size portions.
I pull it out of the freezer at lunchtime and when we are ready for dinner, I spread it out on a store-bought organic whole-grain crust and top with whatever veggies are hanging out in the fridge.
I found this oil-free pesto recipe at fatfreevegan.com.
Recipe by: Susan Voisin
* 3 cups fresh basil (or 2 cups basil and one cup spinach)
* 3-4 large cloves garlic
* 1/4 cup walnuts, pine nuts, or raw cashews
* 1/2 container silken tofu (about 6 ounces)
* 2 tablespoons water
* 1 tablespoon nutritional yeast
* 1/2 tsp. salt, or to taste
In food processor, chop garlic and nuts until finely minced. Add remaining ingredients and process until smooth.
I really wish you delivered right now! This pizza looks great, exactly like something I would order!
Thanks! I wish I could find a pizza like this to have delivered. We have found the best stuff comes from our own kitchen 🙂 Plus, it’s faster and easier when the sauce is made ahead. I always keep a couple healthy crusts in the freezer.
I’ve been wondering about vegan recipes for pesto (since almost all contain cheese). What does the silken tofu add to it?
I will try this, but will probably use good olive oil, I just love it so much!
Now you’re talking! 👏
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