Tofu & Spinach Pesto

Recipe by Geniale Genie
READY IN: 5mins
SERVES: 20
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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).
  • 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.
  • Pop out a cube from the freezer when you're in the mood for pesto! 1 cube = 1 portions (approx.).
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