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.

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

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.

Serves 1

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.