Last night I made one of my favorite Italian dishes with a little twist- I substituted ½ the olive oil in the recipe for coconut oil. It was delicious, and my husband never guessed the secret ingredient! This Spinach-Basil Pesto is great for topping grilled chicken, pasta noodles, or storing in the fridge for up to a week.
1 cup basil and spinach leaves, packed tight (I used about ¾ basil, ¼ spinach, but use whatever you have handy)
¼ cup warm toasted pine nuts
2 Tbsp olive oil
2 Tbsp Kelapo coconut oil, warmed until liquid
¼ tsp salt
Freshly ground black pepper
3 cloves garlic, peeled
¼ cup grated parmesan cheese
2 Tbsp butter, softened
In a food processor, combine basil and spinach, pine nuts, garlic, oils, salt, and pepper, and pulse until smooth. Use a spatula to scrape down the sides. Add butter and cheese, and pulse until well combined. Store tightly covered until ready to use.
When ready to serve, add 2 Tbsp hot water (pasta water is great for this) and stir well.
Sprinkle final dish with some extra pine nuts and parmesan.