{ Creamy Pesto with Coconut Milk }

I have WAY too much basil in my garden right now so I decided it was PESTO TIME! Here is another take on my summer pesto, using pepitos (the only seed or nut that doesn’t make me itchy) and substituting a splash of coconut milk instead of  cheese.

Pesto is quick and easy and is great on anything from pasta, to eggs, to veggies to soups! I served this pesto with Rising Moon Organics Garlic Mozzarella Ravioli, fresh yellow cherry tomatoes and red onion!

Here is a recipe for vegan creamy pesto with coconut milk.

{ ingredients }

  • 3 cloves garlic
  • 2 cups solidly packed fresh basil leaves
  • 3/4 tsp. coarse sea salt
  • Fresh ground pepper
  • 1/2 cup EVOO
  • 1/3 cup toasted pepitos
  • 1/2 cup coconut milk, unsweet

 { directions }

  1. Place all the ingredients except the coconut milk and oil in the food processor. Blend to a smooth puree. Taste and add more salt and pepper to taste. You can do this with a mortar and pestle, it will just take longer to get smooth and mixed.
  2. Add in coconut milk and pulse until combined. Next, add the oil slowly until smooth.
  3. Transfer to a bowl. Cover and set aside. (At this point you can refrigerate the pesto and it will keep, refrigerated for at least a week if you want to save for another day)
  4. Drain pasta and transfer to large bowl. Stir in butter until melted and add in pesto, tomatoes and corn until evenly coated. Add salt and pepper to taste
  5. Serve with your favorite pasta or veggies.
  6. Enjoy! Yum!

Makes about 6 servings and is great leftover.

{ TIPS }

  • Don’t heat it! For best flavor, keep the pesto room to warm temperature and add to hot pasta or top vegetables.
  • Some people prefer to mix half parsley and half basil to tone-down the strong basil flavor.  We go for the gusto in my house and use 100% basil!

{ Keep cooking in Love & Light! }

 

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