Main Course: Broccoli Pesto

This is great over pasta, or stuffed into shells, or rolled into cooked lasagne sheets that are then baked with tomato sauce and cheese until bubbly.

12 oz. broccoli florets, steamed
6 oz. silken tofu
6 cloves garlic, roasted
1 Tbs. fresh oregano leaves
1/3 c. Romano cheese, grated
vegetable broth, as needed
1/2 tsp. salt
black pepper to taste

1. In a food processor, combine broccoli, tofu, garlic and oregano.  Pulse until thoroughly combined.

2. Add cheese, salt and pepper, and process continuously until a smooth texture is achieved.  Add small splashes of broth if required for mixture to incorporate.