Friday, 1 June 2012

Coriander and Coconut Pesto

This stuff is amazing. I came across a recipe in in one of my cook books (the '200 Veggie Feasts' by Hamlyn All Colour Cookbook) and thought I'd try it. After a few amendments and a lot of taste testing (not that I'm complaining) I think I've finally gotten it perfect.

The main ingredients are coconut milk, coriander and pistachio nuts; when is that not an awesome combination? It tastes so good and has loads of uses. Some of my favourites have been: as a dip with sweet potato fries of tortilla chips, in a pasta in fajitas and as a crust for baked fish.

What you'll need:

  • 40g Coriander;
  • 1 Clove of Garlic;
  • 1 Chilli (red or green) deseeded;
  • 1/2 tsp Caster Sugar;
  • 1 tbsp Pistachio Nuts;
  • 6 tbsp Coconut Milk;
  • 1 tbsp Creamed Coconut;
  • Juice of 1 Lime (if I were you I would buy two though incase you like your's a bit limey); and
  • Pinch of Salt and Pepper. 

Like a lot of my recipes this is really easy to make. All you need to do is to throw all the ingredients into a wee food processor and blitz it until its smooth. Then pop into a bowl and serve with dipping foods or smother on meat and bake in an oven or use to add a bit of flavour to fajitas or ... well you get the picture. 

Feel free to let me know if you find any other fabulous things to eat this with. 


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