Coriander and coconut pesto

I can't believe that's healthy

Coriander and coconut pestoThis 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

Ingredients

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

Salt

Utensils

Measuring cups and spoons

Small non-stick saucepan

Wooden spoon

Food processor

Method

  • 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…

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