Vegan Peanut Pesto Pasta

vpppIn the spirit of ripping off Foundation Lounge menu items, and the original recipe “Virginia Peanut Pesto” I bring you Vegan Peanut Pesto Pasta. Voila, enjoy. Eazy peazy.

3/4 cup peanuts (with or without skins)
3 cups loosely packed fresh basil
1/2 cup silken tofu
1/4 cup extra-virgin olive oil
3 cloves garlic
1 tbsp nutritional yeast (optional)
sea salt, to taste


  1. Put peanuts and garlic cloves in a food processor and pulse until chopped fine.
  2. Add basil, silken tofu and olive oil and process to combine.
  3. This should make a sort of creamy, pesto-y saucy mixture that you can serve over warm pasta.

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~ by AmyLL on November 26, 2007.

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