Cilantro-Coconut Pesto

Name: Cilantro-Coconut Pesto
Total time: 5 min
Yield: Serves: 6 to 8 / Makes about 2 cups (480 ml)
Cuisine: Asian
Ingredients: 1 tablespoon white miso; 1-inch (2.5 cm) piece ginger, peeled and minced; Water, as needed; One 13.5-ounce (400 ml) can full-fat coconut milk; 2 jalapeños (seeds and ribs removed for less heat); 1 bunch cilantro, leaves only

Preparation info

Serves:
6 to 8
/ Makes about 2 cups

Difficulty
Easy
Ready in
5 min

Appears in

The No Meat Athlete Cookbook

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.

Ingredients

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

Asia
Sauce
Southeast Asia
Vegan

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.