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May 10, 2021

Healthy Recipe: Basil-Kale Pesto with Grape Tomatoes and Tofu

Healthy Eating Recipes

Content sponsored by IBC - Native (195x33)

Limited - Basil-Kale Pesto with Grape Tomatoes and Tofu TOM D'INTINO/for PhillyVoice

Looking for a delicious way to get your daily dose of healthy greens? Then you’re going to love this basil-kale pesto with grape tomatoes and tofu recipe. It's loaded with flavor and makes four servings.

Basil-Kale Pesto with Grape Tomatoes and Tofu

• 2 cups of fresh kale stems, trimmed, washed, and dried
• ½ cup of fresh basil leaves
• 1/3 cup of chickpeas (15-ounce), drained and rinsed
• ¼ cup of almonds
• 2 tablespoons olive oil
• 1 garlic clove
• 2 tablespoons of lemon juice
• 1.5 ounces of Parmesan cheese
• 1 container of grape tomatoes
• 1 pack of extra firm tofu


  1. Add all ingredients to food processor.
  2. Pulse until a paste is formed.
  3. Adding additional oil or water will make pesto more liquid, if desired.
  4. Wash and cut tomatoes in half, add to medium-sized bowl.
  5. Drain and pat tofu dry, chop into half-inch cubes.
  6. Add pesto to bowl, mix until fully combined.
  7. Enjoy!

Nutritional Information:
Calories: 309
Protein: 20g
Carbs: 1g
Sodium: 237mg
Potassium: 492mg
Fiber 5g

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