Island Cilantro Pesto

Submitted by Kathy228

"My version of island pesto. This tastes great on grilled shrimp, as a sandwich spread. Use it like chutney, pesto, a dip, or a spread."

 

• Ready In: 15mins
• Ingredients: 10
• Serves: 8

ingredients

• 3⁄4 cup unsweetened coconut, firmly packed
• 1 cup cilantro, chopped
• 1⁄2 - 3⁄4 cup green onion, chopped
• 2 tablespoons lime juice
• 1 teaspoon sugar
• 2 tablespoons ginger, minced
• 1 -2 teaspoon garlic, minced
• 1⁄2 teaspoon salt
• 3 tablespoons olive oil or 3 tablespoons peanut oil
• 1⁄4 cup water or 1/4 cup coconut milk

directions

1. Place first eight ingredients in food processor. NOTE: Don't add sugar if the coconut is sweetened.
2. Process about 1 minute till almost smooth but not pureed. Leave some texture.
3. Drizzle in the olive oil while processing.
4. If too thick add water or coconut milk, a tbsp at a time.
5. Chill at least 3-hours. Flavors develop best when chilled overnight. Thin with a little water or coconut milk if necessary.

Reviews

[Meredith K.]

This is different, and very good! I think I would like a bit more lime juice, next time. Although this was nice on some grilled chicken, I had leftovers, and I made it into a pretty tasty spread by adding some cream cheese and crushed pineapple.

 

[mickeydownunder]

This is AMZING, TRUE! Served as a dip with water cracker dippers too! Guests kept going mmmmmmmmmmmm and coming back for more, Isn't that what a great entertaining recipe is for? Thanks! I did add more coconut milk through, As made the day before for convenience too! I also DOH added peanut oil instead of drizzling it in, This recipe is definately a win! Will be making it again this week, TRUE! And hope to get the add oil drizzle right too! DEFINATELY use peanut oil and makes for a great combination, Made this recipe with alot of elation! THANKS!

 

[French Tart]

What an amazing and very unique recipe - we ALL loved this! I made half the quantities and used this to go with spicy grilled pork chops - Caribbean style - it was like a Sambal or Salsa accompaniment, and next time I have been instructed to make the FULL amount! I made NO subs, apart from the quantity. Thanks Kathy for this lovely recipe! FT:-) P.S. NO photos this time, as yours were so lovely....I would like to photograph this next time I make it, with my pork chops!