Nothing says hearty like a heaping bowl of warm pasta – even better when it takes less than 20 minutes to whip up! This pesto gets all creamy-like with the power of soft tofu and a whirl in a food processor (my favorite kitchen gadget). A note for tofu haters: all you’ll taste is creamy pesto goodness, I promise. Serve it hot and fresh.
Your favourite pasta, cooked and drained
1 cup fresh basil (try Thai basil for a spicier flavor)
1/3 cup almonds or pumpkin seeds
2 cloves garlic, smashed
2 tablespoons lemon juice
1/4 cup grated parmigiano reggiano or vegan parmesan, or omit it completely but add more lemon and salt
1 teaspoon salt and a pinch of pepper
300 gram container soft tofu (I use Superior Tofu)
1/3 cup olive oil
1) Add everything except the tofu and olive oil into food processor and give it a whirl until finely chopped. Add the tofu and oil and whirl until you get a creamy, thoroughly mixed pesto sauce.
2) Combine the pesto with your pasta in a pot and quickly warm it up over medium heat.
3) Top it off with some torn basil and fresh cherry tomatoes.