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PESTO SAUCE

Serves : 12
INGREDIENTS
  • 3 cups organic basil leaves washed and dried semi firmly packed
  • 1 cup organic baby spinach washed and dried semi firmly packed
  • 3 to 4 cloves Melissas organic garlic
  • 5 tablespoons Flanigan Farms pine nuts toasted and cooled
  • 8 ounces House soft silken tofu
  • 3/4 teaspoon Le Saunier de Camargne Fleur de Sel sea salt
  • 1/2 teaspoon Pepper
  • 1/3 cup finely grated imported Reggiano Parmesan cheese
  • 4 tablespoons Napa Valley organic olive oil
DIRECTIONS

Combine the basil, spinach, garlic, pine nuts, tofu, salt, and pepper in the work bowl of a food processor. Process into a thick paste, scraping down sides of bowl as necessary. Add the cheese and turn on the machine. Slowly drizzle in the oil with the machine running. Makes three cups.