Basil Pesto Spread

I've been kind of addicted to buying up cookbooks that have vegan recipes. My collection is growing weekly and I have been enjoying playing around with some of the recipes. Here was a basil pesto that we made from the The Complete Guide to Vegan Food Substitutions. 

We originally used the pesto to scoop inside of a couple of potatoes, but we had so much left over. I ended up using the extra as a spread on my veggie burgers that week, a dip for a snack and even with some pasta. I made some slight modifications and have the recipe below that we used!

Basil Pesto Spread

yields 4 cups

1 container firm tofu (16 oz.)

1-1/2 c. fresh basil leaves

1/4 c. apple cider vinegar

3/4 tsp. salt

pepper to taste

1/2 tsp. red pepper flakes

2 large cloves of garlic

2 tsp. onion poweder

1 tsp. dijon mustard

1-1/2 tsp. agave nectar

2 tbsp. lemon juice

1 tsp. thyme

1. Add all ingredients to a food processor and blend until smooth. 

2. Scoop into baked potatoes, use as a dip or even toss with fresh whole wheat pasta.