Cilantro-Coconut Pesto

Preparation info
  • Serves:

    6 to 8

    / Makes about 2 cups
    • Difficulty


    • Ready in

      5 min

Appears in
The No Meat Athlete Cookbook: Whole Food, Plant-Based Recipes to Fuel Your Workouts... And the Rest of your Life

By Matt Frazier and Stepfanie Romine

Published 2021

  • About

Taking its inspiration from Southeast Asia, this pesto adds flair to cooked grains, spices up sweet potatoes, and can be the base for a quick ramen noodle dish when simmered with vegetable broth. Toss with rice noodles, shredded carrots, and crunchy mung bean sprouts.


  • One 13.5-ounce (400 ml) can full-fat coconut milk
  • 1 bunch


Process the coconut milk, cilantro, jalapeños, ginger, and miso in a blender until smooth. Thin with water as needed. The pesto can be refrigerated for up to 2 days, or divided into resealable containers and frozen for up to 6 months.