Ingredients
- 150 g soft tofu
- 3 cloves garlic, minced
- 10 ml dijon mustard
- 10 ml anchovy paste
- 30 ml lemon juice
- 50 ml olive oil
- 30 ml parmesan cheese
- salt and pepper
Recipe
- 1 blend all ingrediants, till smooth and creamy.
- 2 store in the refridgerator, no more than a week.
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