Sunshine Pesto

The lovely chaps at the Cheeky Food Co recently sent me a fresh jar of Nutter Coconut, my absolute favourite item from their product range – it’s a dried coconut & garlic sprinkle that packs a serious flavour punch. It occurred to me that it might make for a fantastic twist on my usual pesto recipe, so I combined it with fresh oregano, olive oil and pinch of coarse sea salt, and the result was so deliciously summery (it’s the coconut that does it) that I nicknamed it sunshine pesto. Give it a go for a fast and fabulous lunch.

If you can’t get your hands on some Nutter Coconut, substitute 1 tbsp desiccated coconut, a small handful of walnuts and a small clove of garlic.

Sunshine Pesto

Print Recipe

Serves: 1 Cooking Time: 10 minutes

Ingredients

A big handful of fresh oregano
1 tsp coarse sea salt
A good slug of olive oil
2 tbsp Cheeky Food Co Nutter Coconut
85g dried pasta, to serve
Grated parmesan, to serve

Instructions

Start by putting the pasta on to boil, according to the instructions on the packet.

While it’s cooking, you can make the pesto – all you need to do is put all the ingredients together and give them a good bashing with pestle & mortar until the oregano has broken down and it’s all nicely combined.

Once the pasta is ready, drain it almost completely – leave a tablespoonful or so of the cooking water in the bottom. Add the pesto and stir really well – the cooking water will help the sauce coat the pasta. Serve immediately with a little grated parmesan on top.