Green bean and tomato salad with tofu pesto from The Tofu Cookbook by Becky Johnson

Name: Green bean and tomato salad with tofu pesto from The Tofu Cookbook by Becky Johnson
Ingredients: 30 g/1¼ oz fresh basil or ½ bunch of fresh parsley, any tough stems removed and the rest chopped; 105 ml/7 tbsp olive oil; 1 tomato, chopped; 2 garlic cloves, coarsely chopped; 4 shallots, finely chopped; 400 g/14 oz cherry tomatoes, halved; 600 g/1 lb 6 oz green beans, trimmed; 30 ml/2 tbsp olive oil; dash of lemon juice; 150 g/5 oz silken tofu; sea salt; ground black pepper; 50 g/2 oz/½ cup ground almonds

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This classic salad of green beans and sweet cherry tomatoes is combined with a silken tofu version of pesto that is creamy and delicious.

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Ingredients

30 g/1¼ oz fresh basil or ½ bunch of fresh parsley, any tough stems removed and the rest chopped
105 ml/7 tbsp olive oil
1 tomato, chopped
2 garlic cloves, coarsely chopped
4 shallots, finely chopped
400 g/14 oz cherry tomatoes, halved
600 g/1 lb 6 oz green beans, trimmed
30 ml/2 tbsp olive oil
dash of lemon juice
150 g/5 oz silken tofu
sea salt
ground black pepper
50 g/2 oz/½ cup ground almonds