Spinach Basil Pesto

1 cup coconut milk
2 cups baby spinach leaves
1/2 cup fresh basil leaves
1/4 cup fresh parsley
1/2 cup chopped walnuts
1/2 cup parmesan cheese
2 fresh garlic cloves
1 tbsp fresh lemon juice
1/2 teaspoon lemon zest
1/3 cup evoo (extra virgin olive oil)
Salt & pepper to taste

Combine all ingredients in a food processor and blitz until smooth and creamy. Will keep in refrigerator for up to 3 days.

10 min