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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 8 |
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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. 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.
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