Creamy Minty Pesto

Take basil, peppermint, garlic powder, onion powder, black pepper, salt and starch and place in a bowl, mix well. Pour solid mixture into a pot with water and olive oil, cook on medium heat, stirring constantly [don't worry about bumps and chunks if you mess up, we'll even that out later] bring the pot to a boil, and stir for a moment, then remove (you have to boil to get rid of the starch, no shortcuts here). Pour mixture into a food processor or blender and add the 1/3 cup silken (make sure it's silken) tofu. Blend until smooth and creamy. Reheat in pot if needed. Serve over pasta of your choice.
Add steamed onions or fresh tomatoes --make it your own. (If you want to be easy, you can grab a vegan powdered pesto mix from the store, and prepare that over the stove, then add the tofu and grind away.)