Creamy Tofu Parsley Pesto

Creamy Tofu Parsley Pesto


The best, fastest and most powerful punch of green goodness that’s so totally adaptable it can go on toast, makes a mean addition to soup, with goats cheese on a crostini as a canapรฉ and in its original incarnation, to add to a bowl of pasta and make as a comforting cosy number on a cold day with a big punch in the immune boost stakes too.


  • 200g Silken Tofu
  • 10g parsley (small bunch, stalks removed, roughly chopped)
  • 4 sprigs basil, leaves removed, roughly chopped
  • 2 garlic cloves
  • 1 spring onion
  • ยฝ cup olive oil
  • Squeeze of lemon to taste
  • Sea salt flakes to taste

Makes 1 x 300g jar enough for 4-6 servings

Add the ingredients, apart from the oil, to the small bowl of a magimix/food processor and blend until broken down, drizzle the oil in as the blades are moving until a creamy, green paste consistency.

Pour onto warm pasta, spread on crostini for party food. Or eat as a dip.


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  1. Margaret GALLAGHER

    Looking forward to all your fabulous ideas

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