Tofu gives a creamy texture to this vegan version of a Mediterranean classic. 

Makes about 2 cups 

Ingredients:
1/4 cup pine nuts or slivered almonds
1 cup fresh basil leaves, tightly packed
1/4 cup flat leaf parsley
3/4 cup tofu
3 tablespoons Barley Miso

1/3 cup Organic Extra Virgin Olive Oil 
1 1/2 tablespoons fresh lemon juice
1/4 teaspoon black pepper
2 small cloves garlic, chopped

Method:
1. In an un-oiled frying pan over a medium heat, toast the pine nuts, stirring constantly, for 5 minutes, or until they are golden brown. Immediately remove from pan to prevent overcooking.
2. Combine all ingredients in a food processor or blender and process until smooth. If too thick, add a little water.
3. This pesto will keep in the refrigerator for a few days, and can be used with hot pasta or grain or pasta salads.

Chef: John & Jan Belleme