INSTRUCTIONS

1. In a food processor or blender, combine all ingredients except the coconut milk and olive oil. Pulse a few times to break up the basil and pistachios. Scrape down the sides of the food processor with a spatula.
2. While the food processor is running, slowly stream in the olive oil. This will emulsify the mixture and keep the olive oil from separating. Scrape down the sides of the food processor again.
3. Repeat the same streaming processor with the coconut milk. Add additional salt and freshly ground pepper to taste.
4. Spoon over grilled fish, vegetables or potatoes or toss with pasta for a quick sauce, adding a bit of pasta water to reach desired consistency. To keep the bright green color of the pesto sauce, always add to pasta off the heat. The heat will change the color of the basil.