I love pesto but a lot of pesto recipes are made using lots of olive oil and parmesan cheese. This recipe is a lot healthier but still has all the vibrant flavors traditional pesto does. Add this sauce to some whole wheat pasta and you got yourself a meal!
1 packed cup of basil
½ bunch of fresh spinach
½ cup of toasted sunflower seeds (optional, I’ve made this recipe with and without it and both were tasty)
2-3 cloves of garlic, peeled and chopped
Juice of ½ a lemon
½ teaspoon of sea salt
½ package extra-firm silken tofu (about 6 ounces), drained
¼ cup of nutritional yeast
Pepper to taste
Pinch of red pepper flakes (optional)
Add all the ingredients to a food processor and blend until smooth. Cook pasta according to the package (usually 7-9 minutes). Add pesto to cooked pasta and enjoy!