Last night I made one of my favorite Italian dishes with a little twist- I substituted ½ the olive oil in the recipe for coconut oil. It was delicious, and my husband never guessed the secret ingredient! This Spinach-Basil Pesto is great for topping grilled chicken, pasta noodles, or storing in the fridge for up to a week.   Spinach-Basil Pesto: 1 cup basil and spinach leaves, packed tight (I used about ¾ basil, ¼ spinach, but use whatever you have handy) ¼ cup warm toasted pine nuts 2 Tbsp olive oil 2 Tbsp Kelapo coconut oil, warmed until liquid […]