Watercress & Coconut Pesto

1. Tip the desiccated coconut into a dry frying pan and set it over a medium heat. Toast for 1-2 mins, shaking the pan often, till golden brown. Tip the toasted coconut into a food processor.

2. Finely grate the zest from the lime. Add to the processor and squeeze in the juice. Finely chop the chilli, scooping out the seeds and white pith if you prefer less heat. Add to the processor. Roughly chop the watercress and add to the processor. Whizz a few times to chop and combine all the ingredients.

3. Add 2 tbsp coconut milk and a pinch of salt to the processor and pulse again to make a smoother sauce. If it's too dry, add another spoonful of coconut milk and pulse. When you have a smooth pesto, taste and add a pinch more salt if you think it needs it. This pesto is fab tossed with freshly cooked pasta or rice, or try adding it to rice noodles and tossing with crab meat and shredded spring onions.

4. Eat Me, Keep Me
To store the pesto, transfer to a tub and store in the fridge for up to 3 days. The pesto can also be frozen in ice cube trays then transferred to a ziplock bag. The frozen cubes of pesto can be added frozen to soups, stews, rice and pasta dishes or defrost overnight before using.