I know, I know, sounds impossible, and gross. Actually, it's pretty good. I got the recipe from fatfreevegan.com, and I tried it last night. I put the pesto on top of a baked potato for a complete and tasty dinner. I must admit, I did add quite a bit more garlic and salt to the pesto than the recipe calls for, and that helped, but it's up to your own tastes. Also, I didn't have tofu on hand (and it's not actually completely fat free), so I left it out...it was fine that way.
spinach pesto sauce
Makes 2 servings
6 ounces frozen spinach, washed and chopped
2 ounces low-fat, firm silken tofu
2 teaspoons lemon juice
2 cloves garlic, minced
2 teaspoons vegetable broth
2 tablespoons nutritional yeast
1/4 teaspoon ground black pepper
1/2 teaspoon Italian seasoning
1/4 pound mushrooms, thinly sliced
1/4 onion, diced
In food processor or blender, combine spinach, tofu, lemon juice, garlic, broth, cheese, pepper, and Italian seasoning, process until smooth. Set aside.
Spray a large non-stick saute pan with cooking spray. Over medium heat, cook onions and mushrooms until tender. Reduce heat to low, add pesto mixture and heat until hot.