Coconut Pesto is a fresh Pacific-style dish built around bright ingredients, simple prep, and the kind of light texture that works well as a side or warm-weather meal.
If you enjoy this kind of recipe, you may also want to try our nama salad or kokoda with shrimp.
Ingredients:
- 2 cups packed fresh basil leaves
- 1/2 cup unsweetened shredded coconut
- 1/3 cup pine nuts
- 2 cloves garlic
- 1/2 cup grated parmesan cheese
- 1/2 cup extra-virgin olive oil
- Salt and pepper, to taste
Instructions:
- In a food processor or blender, combine the basil, coconut, pine nuts, garlic, and parmesan cheese. Pulse until finely chopped.
- With the machine running, slowly drizzle in the olive oil through the feed tube. Stop and scrape down the sides of the bowl as needed.
- Season the pesto with salt and pepper to taste.
- Use the pesto immediately, or transfer it to an airtight container and store it in the refrigerator for up to 5 days or in the freezer for up to 3 months.
Suggested uses:
Related Recipes
- Toss with cooked pasta and a little bit of the pasta cooking water
- Spread on sandwiches or wraps
- Use as a topping for grilled chicken or fish
- Mix into scrambled eggs or an omelette
- Stir into soups or stews for added flavor
- Use as a dip for vegetables or crackers
Helpful Tips
- Dress the salad close to serving time when possible.
- Keep the fresh ingredients cut evenly so the dish stays balanced.
- Taste before serving and adjust acidity or seasoning if needed.
FAQ
Can I make this ahead?
You can prep the ingredients ahead, but it is usually best to combine and dress them close to serving time.
Can I adjust the dressing?
Yes. Adjust the acid, sweetness, or seasoning to fit your taste.
Is this best as a side or a main?
It depends on the portion and ingredients, but it works well either way.
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Nutrition Facts (per serving)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 489 kcal |
| Fat | 50.3 g |
| Saturated Fat | 17.2 g |
| Carbohydrates | 63.7 g |
| Protein | 23.2 g |
| Sodium | 1715.1 mg |
| Cholesterol | 26.1 mg |
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