Tofu Pesto Pasta Salad

3 cups fresh basil (or 2 cups basil and one cup spinach)
3-4 large cloves garlic
1/4 cup walnuts, pine nuts, or raw cashews
1/2 container silken tofu (about 6 ounces)
2 tablespoons water
1 tablespoon nutritional yeast
1/2 tsp. salt, or to taste
1 lb. pasta, cooked according to package directions and rinsed with cool water
1-2 large tomatoes, chopped
additional nuts, to taste

In food processor, chop garlic and nuts until finely minced. Add remaining ingredients and process until smooth.

Toss pasta with sauce and tomatoes, and sprinkle with nuts. Serve immediately or at room temperature.

Artichoke Pesto Pasta Salad

Makes 4 servings.
1 cup basil, packed
1 can quartered artichoke hearts (packed in water)
1-2 cloves garlic
1 tbsp. nutritional yeast
2 tbsp. vegetable broth
1/2 tbsp. lemon juice
salt, to taste
8 ounces whole wheat pasta, cooked
1 large tomato, diced
1/4 cup toasted pine nuts (optional)

Place the basil and 3 artichoke hearts (12 quarters) in a food processor, and pulse to coarsely chop. Add the garlic, nutritional yeast, vegetable broth, and lemon juice, and process until it becomes a thick paste. Add salt to taste.

In a serving bowl, combine the cooked pasta with the pesto and blend well. Add the remaining artichoke hearts, the tomato, and the pine nuts and toss. Serve at room temperature.

Pesto Variations

Cilantro-Lemon Pesto
1/3 cup pecorino romano cheese, shredded
2 cups fresh cilantro
1/3 cup pine nuts
1/3 cup extra virgin olive oil
1/4 teaspoon black pepper
1/2 lemon, juice of
Salt, to taste

Combine ingredients in food processor. Puree until ingredients are fully combined and the pesto has a smooth texture with no significant lumps (may still be just a little gritty). You may add additional olive oil if you like. May be served hot or at room temperature. Leftovers can be frozen in small tupperware containers or ice cube trays and thawed when you're ready to use.



Fresh Basil Pesto With Variations
SERVES 12 (2Tbs each), 1 cup
2 cups fresh basil leaves
3 garlic cloves, minced
1/2 cup extra-virgin olive oil
1/3 cup pine nuts
1/2 teaspoon salt (I use finely ground sea salt or kosher)
1 teaspoon fresh ground black pepper
1/4 cup parmesan cheese, shredded

Fit your food processor with the steel blade attachment. To bowl add basil, garlic, oil, pine nuts, salt and pepper. Pulse several times, scraping bowl if needed, and continue until the mixture is a smooth paste. Add a tiny bit of oil if mixture gets too thick.
When the consistency is right, transfer to a small bowl and fold in the shredded parmesan cheese.
To Serve: Stir a few tablespoons of pesto with a splash of cooking water from your favorite pasta and toss with hot pasta until coated. Use as a condiment on grilled panini sandwiches, on toast points for an appetizer, as a pizza sauce, or garnish your fresh soup with a few teaspoons.
To Store: Cover with a thin layer of olive oil or spray with non-stick cooking oil and keep in the fridge for several weeks. For long-term storage fill ice cube trays with pesto, freeze and then pop out into a resealable plastic bag. Thaw just the right amount of fresh pesto for your meal any time you want it!
*NOTE: Other aromatic herbs, nuts, oils or hard cheeses can be used in place of or in combination with the basil, pine nuts, extra virgin olive oil and parmesan. Keep in mind the herb is the star of the show and should have the most prominent flavor when mixing and matching ingredients. Also, consider the rest of your meal and what fresh flavors might compliment it best. Have fun experimenting with some of the following!

Herbs: fresh cilantro, spinach, oregano, sun-dried tomatoes; Italian flat leaf parsley can be used by itself but is also great to use with any of the other herbs when you may be running short on them.

Nuts: Walnuts, almonds, pecans.

Flavored Oils: porcini mushroom, walnut, lemon, rosemary, raspberry.

Cheeses: parmigiano-reggiano, asiago, romano.