SUPER EASY Coconut Oil Pesto

SUPER EASY Coconut Oil Pesto

Pestos are such no brainers that we're embarrassed to even mention it here on our blog but it just has to be said: you can make this with Medella Coconut Cooking Oil! It's odourless and neutral flavour doesn't overpower the taste of freshly picked basils so, win win!

What you'll need:

  • 1 cup fresh basil
  • 1 cup fresh baby spinach
  • 1/4 cup extra virgin olive oil
  • 1/4 cup Medella Coconut Cooking Oil
  • 1/3 cup pine nuts
  • 1/2 cup of freshly grated parmesan cheese
  • 3 cloves minced garlic
  • 1/4 tspn salt (or to taste)
  • 1/8 tspn ground black pepper (or to taste)

What you'll need to do:

  1. Pulse pine nuts and greens in a food processor until finely chopped.
  2. Add garlic and cheese and pulse some more. Scrape the sides to make sure it is all incorporated.
  3. While the food processor is running, slowly pour in the oils. This helps the fats in the oils emulsify, keeping the oils from separating from the pesto.
  4. Sprinkle in salt and pepper to taste.
  5. Store or serve immediately. We tossed ours in bow tie pastas for some pizzaz.

Pro-tip: Pesto oxidises when exposed to air so keep it in an airtight container when not using immediately.

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