This pesto is savoury yet slightly sweet at the same time. We ate it on some Beetroot and bean patties (recipe coming soon) and as a salad dressing. I think it would also work quite well smothered on chicken or fish for a simple weeknight dinner. It is very easy to prepare; just be careful not to burn the desiccated coconut while roasting it.
Coriander and coconut pesto
Makes about 1 cup
1 large bunch of coriander, washed and leaves pulled off the stems
½ cup pine nuts
½ cup desiccated coconut
2 cloves garlic, roasted
3 tablespoons reduced fat coconut cream
Measuring cups and spoons
Small non-stick saucepan
- To roast the garlic, wrap the cloves in aluminium foil and roast in the oven for about 20 minutes at 180°C.
- Roast the pine nuts and the desiccated coconut in a small non-stick saucepan, stirring periodically, until both the nuts and the coconut are golden brown (I added the pine nuts to the saucepan first, then added the coconut as the coconut will roast a lot faster than the nuts).
- Add all the ingredients to a food processor and process until a thick, smooth paste forms.