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
A big handful of fresh oregano
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.
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
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.