Basil-Kale Pesto with Grape Tomatoes and Tofu
Add a kick of healthy greens when making your pesto this year!
Servings
4
Ingredients
2 cups
fresh kale stems trimmed, well washed and dried
1/2 cup
fresh basil leaves
1/3 cup
chickpeas (15-ounce), drained and rinsed
1/4 cup
almonds
2 tablespoons
olive oil
1
garlic clove
2 tablespoons
lemon juice
1.5 ounces
Parmesan cheese
1 container
grape tomatoes
1 pack
extra firm tofu
Directions
- Add all ingredients to food processor.
- Pulse until a paste is formed.
- Adding additional oil or water will make pesto more liquid, if desired.
- Wash and cut tomatoes in half, add to medium-sized bowl .
- Drain and pat tofu dry, chop into 1/2 inch cubes.
- Add pesto to bowl, mix until fully combined.
- Enjoy!
Nutrition Information
| Sodium | 237 mg |
| Protein | 20 g |
| Fiber | 5 g |
| Carbs | 1 g |
| Calories | 309 |
| Potassium | 492 mg |