Tofu Pesto Dip
- 1 block CinSoy Tofu
- 2 tbsp CinSoy Miso
- 2 cloves garlic
- 2 cups fresh basil
- 1 cup spinach
- 1 pinch oregano
- 1 pinch red chili flakes
- 1/2 cup nutritional yeast
- 1 lemon - full lemon zested and half of the juice
- 1/4 cup pine nuts (toasted and seasoned with Soy Sauce Salt)
- 2 tbsp olive oil
- Black pepper and CinSoy Soy Sauce Salt to taste
- Drain your tofu and add it to the blender with the rest of your ingredients.
- Puree until very smooth.
- Top with extra pine nuts for garnish and texture.
- Serve with chips.