1 cup fresh basil leaves, packed
1 package soft tofu (silken is best, but soft will do)
1 clove garlic
2 tbsp lemon juice
1 tbsp nutritional yeast
salt to taste
freshly ground pepper to taste
Pulse garlic clove, nutritional yeast, basil leaves and lemon juice in blender.
Add tofu and blend until smooth.
Add salt to taste.
Pour over hot, freshly cooked pasta.
Add freshly ground pepper to taste.
This takes about 5 minutes and tastes like the colour green. Very herbal. Nice way to use up the last basil leaves of the summer. You will feel healthy and virtuous for having eaten it.
I like to put this "vegan parmesan" on it for texture (from maple*spice).