Coconut Pesto Sauce

1 can coconut milk
1 bunch fresh basil
leaves plucked from stem
2 cloves garlic
roasted pine or other nuts
optional - can be added for depth of flavor and thicker sauce
Parmesan or other cheese
optional - can be added for a creamier sauce that is still lower in dairy then a traditional cream-based sauce
salt and pepper to taste
Suggestions: mix with 2 pounds of diced cooked chicken, serve hot over quinoa, or chill and spread on bread or use as a dip.
Open the can of coconut milk and scoop off the coconut cream that floats to the top (about 3/4 of can), leaving the coconut water on the bottom (about 1/4 of can). Transfer the coconut cream to a blender.
Add in basil leaves and garlic and blend until well incorporated.
Add optional ingredients if using and blend again.
Add salt and pepper to taste. Serve hot over your favorite proteins and/or vegetables or chill for later use.
Let coconut sit for at least 4 hours to allow cream to float to top and water to settle to bottom, or chill overnight in the refrigerator.

This sauce is very versatile and can be poured over or mixed into proteins/vegetables that are already cooked.

This sauce can also be used in larger quantities to cook raw proteins/vegetables in a large pot on a stove, oven, slow cooker, or pressure cooker.

Serving Size: about 10 oz
Gluten, *dairy, corn starch and *nut-free