4 c fresh spinach, washed & dried
2 c fresh basil, washed & dried
2 cloves garlic
1 T lemon juice
1/4 c soy Parmesan
1/4 tsp salt
1/4 tsp pepper
1/3 c olive oil
Add all ingredients except oil to a food processor and blend to mix. Gradually add oil while blending until smooth.
Cook pasta, drain. Stir in pesto sauce to taste. Add a can of diced tomatoes if desired (or fresh equivalent). Can also fry cubed tofu in oil until browning on most sides then stir into the pesto pasta. Extra pesto keeps up to a week in the fridge. Also good as pizza sauce.
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