Coconut Pesto

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
• Dress the salad close to serving time when possible.

Steps

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.
5. Suggested uses:
6. Toss with cooked pasta and a little bit of the pasta cooking water
7. Spread on sandwiches or wraps
8. Use as a topping for grilled chicken or fish
9. Mix into scrambled eggs or an omelette
10. Stir into soups or stews for added flavor
11. Use as a dip for vegetables or crackers

Nutrition

This page includes a per-serving nutrition table below the main content so readers can scan calories, macros, and key nutrition details without leaving the recipe.

Tips And Substitutions

Helpful tips

• Read the full method once before cooking so the timing and texture make sense.
• Taste and adjust salt, acidity, coconut richness, or heat near the end instead of at the start.
• Serve the dish while the main texture is still at its best, especially for seafood, greens, and coconut sauces.

Substitutions and variations

• Use the closest fresh local ingredient when the exact island ingredient is difficult to find.
• Coconut milk can usually be made richer with coconut cream or lighter with a little water.
• Keep chilli optional when cooking for a mixed table, then serve extra heat on the side.