Green Herb Sauce for Pasta

Preparation info

  • Difficulty


  • Makes about

    2 cups

Appears in

Cooking One on One

Cooking One on One

By John Ash

Published 2004

  • About

Tofu adds creaminess and body to this sauce without all the saturated fat that you’d get from cream. And of course, soy-based tofu also contributes healthful phytochemicals and quality protein. This is also good on either hot or cool pasta; the recipe makes enough sauce for 1 pound dried pasta.


  1. 1 cup chopped fresh basil leaves
  2. 1 cup chopped fresh spinach or romaine lettuce
  3. cup chopped fresh chives or green onion tops
  4. 1 tablespoon chopped fresh garlic or 3 tablespoons chopped poached garlic
  5. ½ block (about ¾ cup) silken tofu or soft regular tofu
  6. cup freshly grated Parmesan or Pecorino cheese, plus extra for serving
  7. 2 teaspoons toasted sesame oil or hazelnut oil
  8. Salt and freshly ground pepper to taste


Combine all the ingredients in a food processor or blender and blend until smooth. The garlic flavor gets stronger and the greens start to lose their color the longer the sauce stands, so I think it’s best used within an hour or so after pureeing.