coconut pesto

Coconut Pesto


  • 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


  1. In a food processor or blender, combine the basil, coconut, pine nuts, garlic, and parmesan cheese. Pulse until finely chopped.
  2. 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.
  3. Season the pesto with salt and pepper to taste.
  4. 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:

  • 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


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