Creamy Basil and Herb Sauce (Dip, Spread, and Dressing)

Lately, I have been really leaning into getting a bigger nutritional punch from my foods. Trying to up the protein and fiber without sacrificing flavor. I am also focusing on recipes that have multiple uses, so I can make a big batch and then use it in different ways throughout the week. This one really fits the bill. This rich, savory sauce is great in pasta (hot or cold), as a dip, on a grain bowl, a spread for wraps and sandwiches, and as a salad dressing. And each tablespoon has 2+ grams of protein...and y'all know I won't stop at 1 tablespoon. Ha!

Creamy Basil and Herb Sauce (Dip, Spread, and Dressing) 

Yield: 3 cups (48 tablespoons) 

1/2 block (8 ounces) tofu (I used super firm for a thicker sauce, but you can use any type of tofu.) 

1 cup olive oil 

1/4 cup red wine vinegar 

1/4 cup water 

1 cup fresh basil leaves (packed) 

1/2 cup walnuts 

1/2 cup raw cashews 

3 tablespoons minced garlic 

2 tablespoons herbs de Provence 

salt and pepper to taste 

1/4 cup finely chopped sundried tomatoes 

Throw everything but the sundried tomatoes into a blender and puree until silky smooth. Add more water as needed to reach desired consistency. 

Stir in sundried tomatoes. 

Store in an airtight container in the fridge for up to 2 weeks.