Triple Herb Pesto

Having too many herbs on hand in your fridge is a good problem to have...as there are plenty of possible ways to use them!  The most classic of which is pesto, which uses up a large amount in one batch!  For this reason, I decided to make pesto tonight!  It would not just be any pesto however...it would be a triple herb pesto combining mint, cilantro and basil!  Since the flavor was quickly becoming a bit Thai because of the herbs, I decided to include a bit of coconut as well in place of the usual parmesan you would find in many classic basil pestos.  For my nut of choice, I chose almonds, because they have a wonderful toasty, yet sweet flavor and love to be paired with coconut!  I added a bit of lemon for a bright flavor, and a pinch of chipotle pepper to give it a little kick!  Delicious pesto it was, but now in order to actually be a meal, it would need to be added to something...so I grabbed a bag of penne, cooked it off, and tossed it with the pesto.  Since this was mostly comprised of Asian ingredients, I threw in some edamame for protein, and some fresh english peas that I happened to have in my fridge.  The dish was very monochromatic...very green, but very good as well!   Tasty, and a wonderful use for the herbs!  Try it out if you are looking for a new pesto recipe! 

Penne with Coconut Almond Triple Herb Pesto, Edamame and Peas
Serves 3

1/4 cup mint

1/4 cup cilantro
1/4 cup basil
1/2 cup sliced almonds, toasted
1/2 cup finely shredded unsweetened coconut, toasted
1/4 cup almond oil
juice two lemons
1 tsp sea salt, or to taste
1/8 tsp chipotle pepper or to taste
3/4 cup water plus more as needed

8 oz whole wheat penne

12 oz frozen shelled edamame, thawed
2 cups fresh shelled english peas

In a food processor, combine herbs, almonds, coconut, oil, lemon juice and sea salt and chipotle pepper to taste and process until smooth, adding a water to smooth out, and more if a thinner consistency is desired. Set pesto aside. Cook pasta according to package directions in a large pot of salted water, and when done cooking, reserve about 1/3 cup of pasta water, and drain pasta. Place pasta back in the pot, and combine with the pesto, edamame, and peas, along with enough water to thin out pesto to a smooth consistency on the pasta. Place on a serving plate and serve!