This week's featured recipe and tips by:

Sharen Iverson


Culinary Resource Coordinator at Town & Country Market on Bainbridge Island

Sharen has been cooking since she was 5, seriously! She had her own garden and was barbecuing fish in the backyard when she was 10. She got into catering as an adult when she served on the board of directors of Public Radio in Alaska. Since 2002, she’s been the culinary coordinator at Town & Country Market on Bainbridge Island. She especially loves cooking Asian and Italian cuisine, and talking with customers at the culinary kiosk. And she loves cooking for her granddaughter, Evelyn, who was born in 2008.

Stir into hot pasta or serve warm as a sauce for grilled seafood or as a dip for chicken skewers.

Swap the spinach for arugula or any other sturdy green you might have in your garden this summer.

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Cilantro-Coconut Pesto

Ingredients

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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

Directions

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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