with Tofu Basil Pesto
a great dish from Mindy (who also co-recommended this
month's book selection). She's a great cook and a newly
welcomed Siren of Sherwood. It's scrumptious and even better,
easy to make!
cup fresh basil
1 cup soft tofu (6oz)
1/4 cup parmesan cheese
2 Tablespoons olive oil
2 Tablespoons fresh lemon juice
pepper & salt to taste
2 large cloves garlic, minced
1 teaspoon olive oil
2 1/2 cups mushrooms, sliced
1/4 cup onion, minced
4 cups hot cooked pasta (8 oz. uncooked)
the first 7 ingredients in food processor or blender and
blend until smooth. Keep this mixture warm in a saucepan.
Heat 1 teaspoon olive oil and sauté the mushrooms and onions.
Toss everything in a large bowl and serve!
RETURN TO RECIPE