Posted August 2, 2012 by Rachelle Owen
Raise your hand if you love pesto! ::Raises hand:: I have become obsessed with pesto recently, and if you haven’t tried this delish spread, which is made mostly of basil and garlic, you’re missing out. Pesto is traditionally made with Parmesan, which contains rennet, an enzyme found in the stomachs of baby cows—uh, no, thanks. But with so many awesome vegan cheese options available, pesto can be easily veganized.
Pesto is great on pasta and in virtually any other Italian dish—it’s also perfect for wraps. Check out my recipe for pesto tofu wraps below!
Pesto Tofu Wraps
Pesto Tofu Wraps
Ingredients
Instructions
peta2 Street Team Coordinator + lover of vegan food, cats, animal rights, Dawson's Creek, and Harry Potter.
Hello! My name is Nina, and I am a musician-in-training, and I play 7 instruments. I am a liberal, an LGBT activist, avid reader, composer, singer, and poi spinner. I am vegan, and a strong supporter of animal rights.
Born and raised in Mexico. I love vegan food and animals!
I was born in Canada and love peta2. I table every month and meet new people:older and younger. I love music and play the recorder. I'm a 6 year spelling bee champion. Again I love peta2!
I have always lived in Los Angeles but my family and I went to Mexico for my parents wedding. So we came back to LA. I don't like LA but were here already what can I do unless I move out and find my own housing. I have always liked animals and it was til I was like about 14 when I learned about tests they do on animals and I began to explore animal cruelty because I was interested it in it. I have watched videos that just broke my heart so that's why today I'm doing all I can to not buy anything that has harmed an animal and I'm vegetarian .
I'm tall, I love sewing, fashion and the environment, also I'm vegetarian (wannabe vegan.) Obviously, I love animals! :)
320 days ago
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Looks fantastic!
320 days ago
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What would taste awesome is drizzling some balsamic vinegar on it. yum!
320 days ago
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I wanna try thiss.
321 days ago
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YUM! Thanks for sharing Rachelle!