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
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