Pesto Sauce

Recipe by: Susan Voisin

• 3 cups fresh basil (or 2 cups basil and one spinach)
• 3-4 cloves garlic
• 1/4 cup walnuts, pine nuts, or raw cashews
• 1/2 container silken tofu (about 6 ounces)
• 2 tablespoons water
• 1 tablespoon nutritional yeast
• 1/2 tsp. salt, or to taste

In food processor, chop garlic and nuts until finely minced.  Add remaining ingredients and process until pastelike.  Use as a dressing for salads or as a topping on baked potatoes.

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