Creamy Pesto

by Jennifer Columbo*

This pesto can be used as a dip, a spread (it is great on the zucchini patties), as well as a dressing.

Ingredients:

4 cups loosely packed fresh basil leaves
½ cup toasted pine nuts
½ cup extra virgin olive oil
3 cloves garlic, sliced thin
½ teaspoon salt
½ block silken tofu
1 tablespoon lemon juice

Procedure:

Place all the above ingredients in a food processor, and blend to incorporate ingredients, scrap down the bowl as necessary for a smooth and even consistency. Taste and adjust salt, it may need more.

Notes: You could use ¾ cup sour cream instead of tofu; make ahead at least 1 hour for better flavor

Enjoy!

* Jennifer Columbo is a chef of natural cuisine and owner of the private cooking party and catering business, Naturally Jeni.