Basil-coconut pesto

Ingredients for 1 servings:

• 1 pot of basil
• 1 tbsp coconut oil, cold squeezed
• 1 clove(s) garlic
• 200 ml olive oil, cold-pressed, maybe half more
• 200 g Parmesan, freshly grated
• 3 tbsp desiccated coconut or coconut flour
• some salt and pepper
• 1 dashes lemon juice
• 1 pinch(s) lemon zest

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Cut all the stems off the basil plant (the stems are great to use too) and place them in a bowl. Add the coconut oil and peeled garlic clove and puree everything; this works best with a hand blender. Carefully add the olive oil until you have a nice, smooth pesto. Therefore, use the olive oil quantity only as an approximate amount. Add Parmesan and desiccated coconut (and perhaps a little more olive oil) until the mixture is spreadable. Season to taste with more Parmesan, desiccated coconut, lemon juice and zest, and salt and pepper. Transfer to a sealable container, cover with a little oil, and store in the refrigerator or freeze the jars. Delicious with spaghetti or on toasted bread.