Ingredients for Island Cilantro Pesto
- Unsweetened Coconut
- 2 cups packed cilantro leaves
- Green Onion
- 1/4 cup lime juice
- Sugar
- Ginger
- 2 cloves garlic
- Salt
- 1/2 cup extra virgin olive oil
- Water
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How to Make Island Cilantro Pesto
- Combine 2 cups packed cilantro leaves, 1/2 cup toasted cashews, 1/4 cup grated Parmesan cheese, 2 cloves garlic, 1-2 Thai chilies (adjust to your spice preference), 1/4 cup lime juice, 1 teaspoon lime zest, and 1/2 teaspoon sea salt in a food processor.
- Process for about 1 minute until mostly smooth but still slightly chunky. Don't over-process!
- With the food processor running, slowly drizzle in 1/2 cup extra virgin olive oil until well combined.
- If the pesto is too thick, add 1 tablespoon of water or coconut milk at a time until you reach your desired consistency.
- Transfer the pesto to an airtight container.
- Refrigerate for at least 3 hours to allow the flavors to meld. For best results, chill overnight.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
9g
Fat
64g
Carbs
2g