Sunday, April 22, 2007

Pistacio Pesto and easy Tofu Feta

I had a lot of pistacios. I wanted to make something with them. So I made this.

Pistacio Pesto topped with Easy Tofu Feta

Pistacio Pesto
1/2 cup Pistacios, salted and roasted, shelled of course
1 cup raw pine nuts
2 Tbsp Basil, dried (fresh would definitely have been better)
1/2 cup Olive Oil
4 cloves garlic
Salt and Pepper to taste
Place all ingredients in a food processor. Process untill smooth. Heat in a saucepan before serving. Serve over pasta, or spread on bread. Makes about 2 cups.

Easy Tofu Feta
1 package Extra Firm Tofu, drained and pressed
1 tbsp dried basil (fresh would probably be even better)
2 tbsp lemon juice
3 tbsp olive oil
Salt and Pepper to taste
Crumble Tofu into a bowl until it resembles feta. Add the other ingredients and mush it all together with your hands. Stores in the fridge for about a week in an airtight container. Use as you would any feta. On salads, pasta, sandwiches, or on crackers with the Pistacio Pesto.
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All recipes written by me, Joni Marie Newman, unless otherwise noted. Please feel free to refer to or link back to any of my recipes, but please ask for permission, and remember to give credit when reprinting recipes in their entirety. I do provide links to affiliate programs (such as Amazon) in which I receive a small commission for items purchased. I do not provide paid reviews. All reviews done on products or books are of my own unsolicited opinion. On occasion I may receive a book or product to review. I will note when this is the case, but rest assured, it will not affect the authenticity of my review. Thanks!--Joni