This is basically a summer dish masquerading as a winter dish (because of the red and green colors, okay?). Totally Christmas-y.
Here in Santa Monica, my garden still thinks it’s supposed to be producing. So most of the recipe’s ingredients are from my garden.
Yes, I know we’re spoiled. But believe me, we pay for it in our rent.
Ok, so about this pesto. It’s the same basic formula I always use (nuts, basil, parsley, olive oil), but this time I added in tofu too.
I used mostly brazil nuts and pecans, but a few cashews and almond slipped in too. I didn’t measure, but that’s roughly 1 cup of salted roasted nuts + 1/3 a block of firm tofu.
Plus a lot of basil and parsley.
And then some spinach too (because why not?).
Makes it extra green.
I added some salt, and then scooped it over ~2 cups of cooked quinoa and ~1 cup of halved cherry tomatoes.
Mixed it all up, drizzled some olive oil on top, and dinner was served.
I think adding tofu to the pesto is the best move I’ve made in a while. It helps lighten up the pesto, making it less dense and easier to blend (because nuts and herbs alone can be a pretty calorie dense sauce). With tofu you don’t have to use as much liquid (oil or water or whatever) AND you get more bulk AND it stays thick like pesto.
Winner, winner, quinoa dinner.