ISLAND CILANTRO PESTO

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Island Cilantro Pesto image

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.

Provided by Kathy228

Categories     Spreads

Time 15m

Yield 8 serving(s)

Number Of Ingredients 10

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

Steps:

  • 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.

*** Explore more Island Cilantro Pesto Recipes »

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