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Cilantro-Coconut Pesto
- Serves:
6 to 8
/ Makes about 2 cups - Difficulty
Easy
- Ready in
5 min
By Matt Frazier and Stepfanie Romine
Published 2021
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.
Ingredients
One 13.5 -ounce 400 ml 1 bunch
Method
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.
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