Green Herb Sauce for Pasta

Name: Green Herb Sauce for Pasta
Yield: Makes about 2 cups
Cuisine: Italy
Ingredients: Salt and freshly ground pepper to taste; 2 teaspoons toasted sesame oil or hazelnut oil; Salt and freshly ground pepper to taste; 1 tablespoon chopped fresh garlic or 3 tablespoons chopped poached garlic; ⅓ cup chopped fresh chives or green onion tops; ½ block (about ¾ cup) silken tofu or soft regular tofu; 1 tablespoon chopped fresh garlic or 3 tablespoons chopped poached garlic; ⅓ cup freshly grated Parmesan or Pecorino cheese, plus extra for serving; ½ block (about ¾ cup) silken tofu or soft regular tofu; 2 teaspoons toasted sesame oil or hazelnut oil; ⅓ cup freshly grated Parmesan or Pecorino cheese, plus extra for serving; 1 cup chopped fresh basil leaves; 1 cup chopped fresh spinach or romaine lettuce; 1 cup chopped fresh spinach or romaine lettuce; ⅓ cup chopped fresh chives or green onion tops

Preparation info

Makes about
2 cups

Difficulty
Easy

Appears in

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.

Ingredients

1 cup chopped fresh basil leaves
1 cup chopped fresh spinach or romaine lettuce
⅓

Europe
Italy
Pasta
Vegetarian
Mediterranean

Method

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.