Coconut, Spinach and Thai Basil Pesto
Recipe Type: Dip
Cuisine: Thai
Author:
Cook time:
Total time:
Serves: 1-2 people
Pesto is given a fresh and creamy twist thanks to coconut milk yoghurt. This recipe can be used in salads, as a sauce, or a delicious way to liven up a packed lunch.
Ingredients
- 2 cloves garlic
- 20g basil (Thai if you can get it)
- 65g spinach leaves
- 6 tbsp natural CO YO natural vegan yoghurt
- 85g grated parmesan (or veggie alternative)
- ½ lemon
Instructions
- Whizz the garlic, basil and spinach in a food processor until well chopped.
- Add the CO YO, zest and juice of half the lemon and the parmesan then continue blending until you have a thick paste.
- Taste and adjust the seasoning as necessary.
- Toss courgetti with a little olive oil for 2 minutes until heated through then add roasted veg and mix through the pesto.
- Pesto will keep in the fridge in a sealed container for a week.