Could there be anything better than feta pesto??? There is! Ok, perhaps not, but maybe you can be the judge. Today, for your culinary enjoyment, I have created a competing pesto recipe. This one is creamier, a little less intense, lower in fat and *gasp* contains tofu! I've never been a huge fan of using tofu to make lower fat things, but in pesto it really works. The intense pesto flavors work well to cover up silken tofu's "tofuness." So do a test and see what you find. Maybe you'll like this recipe as much as I do...

Creamy Feta Pesto

3/4 lb basil
5 medium large garlic cloves (1.8 oz)
1-1/2 tbs olive oil
12 oz silken tofu
1 cup nuts (5 oz)
1 2.5 oz block of feta
2-1/2 tsp salt

1) Wash the basil, remove the leaves and discard the stems. Peel the garlic a chop each clove into a few pieces.

2) Add the basil, garlic, olive oil, tofu, nuts, feta and salt to a food processor* and blend until smooth. Enjoy!

* You can also make this in a bowl with an immersion blender, keeping in mind that the texture will be a little rougher