Directions:
- Pulse the basil and spinach in a mini food processor until finely chopped. Add the nuts and cheese. Whirl until the nuts are finely chopped. Add the tofu, salt and pepper. With the motor running, drizzle in the olive oil. Add the lemon zest, and whirl to blend.
- Scoop the pesto into a bowl. Surround it with your selection of raw veggies, including red bell pepper strips, cherry tomatoes, etc. The dip will keep up to 2 days in the refrigerator.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 97.32 Kcal (407 kJ) | ||
| Calories from fat | 84.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.34g | 14% | |
|---|---|---|---|
| Cholesterol | 3.35mg | 1% | |
| Sodium | 179.14mg | 7% | |
| Potassium | 48.94mg | 1% | |
| Total Carbs | 0.87g | 0% | |
| Sugars | 0.1g | 0% | |
| Dietary Fiber | 0.47g | 2% | |
| Protein | 3.36g | 7% | |
| Vitamin C | 1mg | 2% | |
| Iron | 0.3mg | 2% | |
| Calcium | 78.1mg | 8% | |
| Amount Per 100 g | |||
| Calories | 435.71 Kcal (1824 kJ) | ||
| Calories from fat | 376.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 41.82g | 14% | |
|---|---|---|---|
| Cholesterol | 15.01mg | 1% | |
| Sodium | 802.07mg | 7% | |
| Potassium | 219.13mg | 1% | |
| Total Carbs | 3.9g | 0% | |
| Sugars | 0.46g | 0% | |
| Dietary Fiber | 2.12g | 2% | |
| Protein | 15.04g | 7% | |
| Vitamin C | 4.5mg | 2% | |
| Iron | 1.4mg | 2% | |
| Calcium | 349.6mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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