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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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A very versatile vegan pesto! Can be used as a spread for crackers or to spice up a number of different dishes. Ingredients:
1/2 cup toasted whole almond |
1 1/2 cups loosely packed fresh cilantro leaves |
1 large garlic clove, minced |
1/2 cup crumbled firm tofu |
3 tablespoons fresh lime juice |
2 tablespoons olive oil |
1/2 teaspoon salt, more to taste |
1 small fresh green chile, coarsely chopped, seeded for a milder flavor |
Directions:
1. Using a food processor, chop the almonds until they are finely ground. Add the remaining ingredients and process until fairly smooth.
2. The pesto will keep in a covered container in the refrigerator for 3 or 4 days.
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