Yeap, tasty coconut pesto all mixed up with warm filling gnocchi. Nothing else needed. Although maybe a glass of wine or drink of your choice may just about complete this perfectly. But yeah, it works just by itself too.
Autumn (which practically means winter in my head) is here. I am sad to see summer go. Honestly speaking, I am extremely sad and want to stick my head under my pillow and cry big fat tears for the end of summer. However, I am going to resort to two things to help get me out of my ‘the cold is coming’ funk.
So one – eat comfort food. Lots and lots and lots of comfort food. Especially comfort food that involves a side helping of carbs. Because nothing feels better than diving into a big bowl of filling, tasty carb loaded comfort food – yeap, that cold, well it kinda just melts away.
And two – eat simple food that tastes of the tropics. For real this works. Warm fires, tropical food and drink, tropical music and a picture of a beach or two, and you are right there in the tropics. This is the really fun way to survive autumn and winter. Yes coconut pesto, you certainly help……
I love that this coconut pesto is both gluten free and vegan. This means that I can serve this up at gatherings without being too worried about dietary requirements of all the guests. And as pesto is one of my favourite pasta sauces I have been investigating vegan versions of it a lot.
How To Make: Vegan Pesto
Vegan pesto is super easy to make. It is a case of swapping the cheese for something else. I have used roasted tomatoes instead of cheese in this rose petal and roasted tomato pesto. Or in the case of this coconut pesto, I have added in shredded coconut and coconut milk. Even better is that this has only 7 ingredients and can be whipped up in 5 mins. So, so good.
So treats in this vegan pesto include
All the ingredients for the coconut pesto
Yes, that is it peeps. Get your ingredients together and all you need to do is add these in to your food processor and whiz into the pesto consistency that you prefer. Check seasoning and add in a little more lemon juice, salt or freshly ground black pepper to your taste.
I have given a guide to measurements here but feel free to add a more coconut milk and oil if you want a runnier consistency, as it would make a good vegan pesto sauce on the side or a vegan salad dressing too.
I really recommend serving this with hot gnocchi. Seriously, keep the coconut pesto on standby and dump the hot gnocchi into warm bowls, drizzle on the pesto and serve straight away. A few cherry tomatoes added in is really good too. Honestly the best way to eat them. Alternatively eat the pesto with a spoon straight tout of the jar too. That totally works too.
Here is how to make this coconut pesto. Please do try it and if you do make it, then please do tag #recipesfromapantry on Instagram or twitter so that I can pop over and have a look. It is really, really awesome for me when you make any one of my recipes. You can also share it on my Facebook page.
Thank you for reading my Halloween party favors aka zombie fingers recipe post. And please come visit again as I continue dreaming up recipes, traditional African recipes, African fusion recipes, Sierra Leone recipes, travel plans and much more for you.
- 15 g 0.3 cup Mint
- 15 g 0.3 cup coriander (cilantro)
- 3 tbsp almond flakes
- 3 tbsp shredded coconut
- 1.5 tsp lime juice
- 2-3 tbsp coconut milk
- 2 tbsp rapeseed oil
- Put all the ingredients into a food processor and whiz into a paste of your desired consistency.
- If you like your pesto chunky then whiz for a shorter time than you would if you want it smoother.
- Adjust seasoning and serve over warm gnocchi or pasta.
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