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 PestoPrint Recipe
- 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
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.