Cilantro-Coconut Pesto

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  • 1 cup cilantro, washed and dried
  • 4 ounces (about 3 cups) baby spinach
  • 1/3 cup roasted cashews
  • 1 (2-inch piece) fresh ginger, peeled and sliced
  • 1 tablespoon prepared chili garlic sauce
  • 3 tablespoons lime juice
  • 1 tablespoon sesame oil
  • 1 cup coconut milk


Place all ingredients in a food processor or blender. Blend until smooth.
Season to taste with salt and additional chili garlic sauce.
Stir this pesto into sautéed shrimp or chicken, hot pasta or rice. Also delicious over grilled meats and veggies.


Recipe from Town & Country Market Bainbridge - Culinary Resource Center
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