Coconut, Spinach and Thai Basil Pesto

Coconut, Spinach and Thai Basil Pesto Recipe Type : Dip Cuisine: Thai Author: CoYo Cook time: 10 mins Total time: 10 mins Serves: 1-2 people Pesto is given a fresh and creamy twist thanks to coconut milk yoghurt. This recipe can be used in salads, as a sauce, or a delicious way to liven up a packed lunch. Ingredients 2 cloves garlic 20g basil (Thai if you can get it) 65g spinach leaves 6 tbsp natural CO YO natural vegan yoghurt 85g grated parmesan (or veggie alternative) ½ lemon Instructions Whizz the garlic, basil and spinach in a food processor until well chopped. Add the CO YO, zest and juice of half the lemon and the parmesan then continue blending until you have a thick paste. Taste and adjust the seasoning as necessary. Toss courgetti with a little olive oil for 2 minutes until heated through then add roasted veg and mix through the pesto. Pesto will keep in the fridge in a sealed container for a week. 3.5.3208