Coriander sunflower seed tofu pesto

ingredients

1 bunch coriander 50 ml olive oil 3 tbsp lemon juice 1/2 tbsp salt 1/2 tbsp ground black pepper 200 g white tofu 3 cloves garlic

step

1. Soak the sunflower seeds in lukewarm water for an hour. 2. Chop the coriander finely (I used a 5 cm thick bunch). Dump the seeds into a chopper, add the garlic, oil, salt, ground black pepper, lemon juice and coriander. Blend everything together to a paste. 3. Finally, stir in the finely grated tofu cheese. Put in the fridge for at least an hour. The pesto can be used as a base for spreads, to flavour pasta or marinades for meat. Enjoy!