Sunday, August 5, 2012

Basil Pesto Spread

I've been kind of addicted to buying up cookbooks that have vegan recipes. My collection is growing weekly and I have been enjoying playing around with some of the recipes. Here was a basil pesto that we made from the The Complete Guide to Vegan Food Substitutions

We originally used the pesto to scoop inside of a couple of potatoes, but we had so much left over. I ended up using the extra as a spread on my veggie burgers that week, a dip for a snack and even with some pasta. I made some slight modifications and have the recipe below that we used!

Basil Pesto Spread
yields 4 cups

1 container firm tofu (16 oz.)
1-1/2 c. fresh basil leaves
1/4 c. apple cider vinegar
3/4 tsp. salt
pepper to taste
1/2 tsp. red pepper flakes
2 large cloves of garlic
2 tsp. onion poweder
1 tsp. dijon mustard
1-1/2 tsp. agave nectar
2 tbsp. lemon juice
1 tsp. thyme

1. Add all ingredients to a food processor and blend until smooth. 
2. Scoop into baked potatoes, use as a dip or even toss with fresh whole wheat pasta.

Kelsey is a passionate vegan living in Houston, Texas, spreading the word about the benefits of eating a healthy, plant-based diet. She's also a minimalist enthusiast, a self-proclaimed financial guru of her household, and founder of The Little Red Journal.

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