1 block silken tofu
1/2 cup olive oil
2 large bunches of fresh flat leaf parsley, (just the leaves)
2 packages of fresh basil, (just the leaves)
1 package of fresh chives
Using a blender or food processor, blend the tofu and olive oil until creamy.
Add the herbs and blend and until the herbs are will chopped. The result should look like light green creamy sauce.
I have used this as a dip as well as a sauce. It is really good on spaghetti squash.