Creamed Pepita - Chive PestoFrom jo_jo_ba 8 years ago
- 3 oz (84g or 1/4 block) Mori-Nu silken firm tofu shopping list
- 1/2 tsp lemon juice shopping list
- 1.5 oz garlic chives shopping list
- 1 clove garlic, chopped shopping list
- .5 oz pumpkin seeds shopping list
- 3 tbsp vegetable broth shopping list
- pinch paprika shopping list
- pinch red pepper flakes shopping list
- 1/2 tsp kosher salt shopping list
- 1 tsp rice parmesan shopping list
How to make it
- Puree tofu and lemon juice in a small food processor until smooth. Remove and set aside.
- Combine chives, garlic and pumpkin seeds in the same processor (no need to clean), pulse to blend slightly.
- With the machine running, add the broth, paprika, pepper flakes, salt and parmesan. Blend to a puree.
- Add the creamed tofu mixture back to the machine and mix thoroughly.
- Use immediately over pasta, vegetables or rice, or store covered in the refrigerator.
The Cookjo_jo_ba Oshawa, CA
The Rating1 people
well i am willing to give it a try it sounds like it is safe for me alergy wise and has flavors i enjoy so why not. i will serve it over my rice pasta thanksmaywest in Tangerine loved it
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