Food

Basil Ricotta

Makes about 3 cups | Ready in 10 minutes

Chloe Coscarelli

Published Nov 1, 2018 Updated Oct 22, 2018

This recipe is to be used with Beet Fettuccine Alfredo with Basil Ricotta (pictured above).

Ingredients

1 Tbsp olive oil
1 large onion, coarsely chopped
3 garlic cloves
1 - 16 oz package extra-firm tofu, drained
2 Tbsp lemon juice
2 tsp sea salt
1 tsp freshly ground black pepper
2 cups chopped fresh basil

Nutrition

Per serving:

calories 27
protein 2g
fat 2g
carbs 2g
- sugar 4g
- fiber 4g
sodium 143mg

Directions

In large skillet, heat oil over medium heat until shimmering. Add onion. Cook, stirring occasionally, for 5 to 7 minutes, until softened. Remove from heat.

Transfer onion to food processor. Add garlic, tofu, lemon juice, salt and pepper. Process until smooth. Taste and adjust seasoning. Pulse in basil until well incorporated.

Store in airtight container in refrigerator for up to 2 days.