I love this pesto and tend to make extra to use as a dip for flatbreads and on top of chicken. Pesto is my go-to sauce of choice; you can easily substitute any ingredient. Try switching out parsley for cilantro or basil, adding in ginger or changing the nut for some unique flavors. I like the crunch you get from keeping the pesto chunky but you can also blend it smooth and use it as a pasta sauce.
Ingredients
- 2 packed cups fresh parsley
- 1 (1-inch) piece fresh turmeric, washed and chopped small
- ½ cup toasted pecans
- zest and juice from 1 lime
- 4 cloves garlic, crushed
- 2 tablespoons local raw honey
- ½ cup coconut oil (slightly melted)
- 1½ cups shredded, unsweetened coconut
- 1 tablespoon sea salt
Preparation
In a small food processor or blender add parsley, turmeric, pecans, lime, garlic, honey and oil. Pulse a couple of times, then blend for about a minute, or until just combined. This should be a chunky pesto.
Transfer the pesto to a bowl and gently stir in coconut. Season with salt and pepper to taste, and add more lime juice if you like a more tart pesto.
