Vegan, Gluten Free & Paleo Friendly
Makes approximately 1 cup of light fresh, deliciously nutty pesto with a cheeky kick of heat.
Ingredients –
- 2 cups, firmly packed, baby spinach – washed and rinsed
- 1/3 cup Coriander (cilantro)
- 1/4 cup raw almonds
- 1 large jalapeno (I use fresh), finely sliced (with or with seeds depending on how feisty you like things, more or less to taste)
- 1 Tablespoon of lime juice – from approx 1/2 a lime
- 1 teaspoon of coconut , melted and cooled.
- Salt and pepper to taste
Method –
1 – Pre-heat your oven to 175’C (350’F)
2 – Place your almonds onto a lined baking sheet and toast for 10 minutes until lightly golden and fragrant.
3 – Once your almonds are toasted place them, along with all remaining ingredients into your food processor or blender and process until well combined.
If you’d like to make a thinner pesto add a touch of water (or neutral flavored oil) a Tablespoon at a time until you reach your desired consistency.
Pesto should keep well stored, covered or in a sealed air tight container in the fridge for up to 7 days. It can also be frozen (for up to 3 months) in a ice cube tray, then transferred to a ziplock bag in single servings ready to grab and go as needed.
