Name: Island Cilantro Pesto
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 8 serving(s)
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

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Recipe by Kathy228

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Island Cilantro Pesto created 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
Serves:
Units:

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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

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

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RECIPE MADE WITH LOVE BY

@Kathy228

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@Kathy228

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"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."

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review by Meredith K.

4/6/2010

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.

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review by mickeydownunder

3/20/2010

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!

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review by French Tart

8/20/2007

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!

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photo by Kathy228

8/4/2007

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photo by Kathy228

8/4/2007

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