Vegan Pesto

We appreciate what the first lady Michelle Obama is doing to combat childhood obesity.  One example is the recent Kid's State Dinner.  Peruse through the cookbook and you will find many tasty recipes that were made by kids!  (http://www.letsmove.gov/sites/letsmove.gov/files/pdfs/healthy-lunch-challenge-cookbook.pdf)  The following is a version of our pesto recipe based on the pesto pasta recipe we found in the cookbook.  We added some tofu to increase the protein content.  

Vegan Pesto

4 cups fresh basil (1 and 1/4 cup of dried basil if you don't have fresh ones available)
6 oz  chopped frozen spinach
1/2 tsp garlic powder (no salt added)
2 tbsp olive oil
2 oz light firm tofu
1/4 cup low sodium vegetable broth
Sea salt and freshly ground black pepper to taste

Directions:
1. Place all of the pesto ingredients into a blender.
2. If you think the pesto is too thick, you can add more a little more low sodium vegetable broth as needed.

You can enjoy the pesto with some whole wheat pasta and vegetables or you can use it as a spread for a special bruschetta appetizer. 

Enjoy!