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In a small food chopper or processor, combine basil, oil, and pine nuts. Process until a thick pesto paste has formed. Add more oil as needed to get things moving in the processor.
Set your pesto aside and start working on your potatoes. Bring a pot of salted water to a boil. Add in cubed potatoes and cook until slightly tender. Drain and rinse with COLD water. Set aside.
In a small mixing bowl, combine 2 tbsp of your pesto mixture, the Nayonaise and sundried tomatoes. Stir until mixed thoroughly. Add to cold potatoes and stir again so the mixture enrobes every spud. Add salt and pepper to your liking, garnish with some extra sun-dried tomatoes and fresh basil leaves.