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Coconut pesto, two flavors


Coconut pesto, two flavors


2 dl coconut chips Simply Salted

2.5 dl olive oil

3 garlic cloves

100g Parmesan cheese

1 pot of basil

Salt & pepper

Sun-dried tomatoes


How to do it:

Scale the garlic and blend with the coconut chips, basil and half olive oil. Mortar to the desired consistency or mix with a hand mixer for faster results. 

Grate the parmesan and blend with the batter and the rest of the olive oil. Season with salt and pepper.

For a red pesto, divide the battern into two and add chopped sun-dried tomatoes before adding parmesan cheese and olive oil. 


In cooperation with: Dinkock



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