y toddler daughter adores pesto sauce. It is a healthful condiment that adds flavor to a variety of foods. We add it to finished egg dishes, cooked vegetables, tomatoes, grilled fish, cooked grains and soups. You can freeze leftover pesto in individual portions. The tofu adds creaminess and protein and reduces some of the fat that is in traditional pesto.

Ingredients:

• 3 cups organic basil leaves, washed and dried, semi-firmly packed
• 1 cup organic baby spinach, washed and dried, semi-firmly packed
• 3-4 cloves Melissa’s organic garlic
• 5 tablespoons Flanigan Farms pine nuts, toasted and cooled
• 8 ounces House soft silken tofu
• 3/4 teaspoon Le Saunier de Camargne Fleur de Sel sea salt
• 1/2 teaspoon pepper
• 1/3 cup finely grated imported Reggiano Parmesan cheese
• 4 tablespoons Napa Valley organic olive oil

Instructions:


1. Combine the basil, spinach, garlic, pine nuts, tofu, salt, and pepper in the work bowl of a food processor. Process into a thick paste, scraping down sides of bowl as necessary. Add the cheese and turn on the machine. Slowly drizzle in the oil with the machine running. Makes three cups.