Creamy Basil Sauce
Fresh basil is one of those herbs that I could easily eat straight off the plant, but I restrained myself and made this high protein, creamy basil sauce with tofu instead.
This batch became a pasta sauce; was devoured with roast pumpkin; enjoyed as a dip with rice crackers & veggie sticks; replaced mayo in a sandwich and became a salad dressing (ok, and some was enjoyed straight off the spoon!)
Makes ~4 Serves
Cook Time - 10 mins
Equipment - Blender
Ingredients
450g Firm Tofu (one Aldi block)
4 cups Fresh Basil Leaves (2 Aldi packets)
1 cup Water
1 tsp Lime/Lemon Juice
1 tbsp Smoked Salt, I love the Red Gum Smoked one best!
Method
Wash Basil leaves
Combine ingredients in blender
Blend until completely smooth
Enjoy!
Tips
Tips - Make sure there’s no dirt/grit in your herbs!
Variations - Swap out the fresh herbs! Coriander makes a lovely version, as does mint to have with peas
Serving suggestions - replace mayo, add to a soup, have as a dressing/dip
Store refrigerate in an airtight container for up to 4 days
Nutrition
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