Tofu & Spinach Pesto

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• Servings: 20
• 150 g fresh spinach leaves
• 2 garlic cloves (reduce if you're not a garlic fan)
• 1/3 cup walnut pieces
• 1/3 cup soft tofu (the firm kind, not the silky kind)
• 1/3 cup parmesan cheese, grated (the fresher the better)
• 1/3 cup water
• 3 tablespoons olive oil

Recipe

• 1 throw everything in a blender or food processor and blend until smooth and creamy. add salt and pepper is desired (although i really don't think it's necessary).
• 2 using a tray for large ice cubes (usually 16), fill each individual hole with pesto. cover and freeze. you should have some left over- keep that to eat fresh.
• 3 pop out a cube from the freezer when you're in the mood for pesto! 1 cube = 1 portions (approx.).