Ingredients
-
3/4
-
1
-
1/2 - 3/4
-
2
-
1
-
2
-
1 - 2
-
1/2
-
3
-
1/4
-
-
-
-
-
Directions
Island Cilantro Pesto, 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 , 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 , 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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Steps
|
1
Done
|
Place First Eight Ingredients in Food Processor. Note: Don't Add Sugar If the Coconut Is Sweetened. |
|
2
Done
|
Process About 1 Minute Till Almost Smooth but not Pureed. Leave Some Texture. |
|
3
Done
|
Drizzle in the Olive Oil While Processing. |
|
4
Done
|
If Too Thick Add Water or Coconut Milk, a Tbsp at a Time. |
|
5
Done
|
Chill at Least 3-Hours. Flavors Develop Best When Chilled Overnight. Thin With a Little Water or Coconut Milk If Necessary. |
