Pear and Sweet Corn Soup with Basil-Macadamia Pesto

For the pesto: Combine all of the ingredients in a food processor and pulse several times. Scrape down the sides once or twice and continue to pulse until you get a chunky, scoopable pesto. Set aside until the soup is ready.

For the soup: In a medium pot, combine the pears, corn, ginger, and water. Cover and bring to a boil, then reduce to a simmer and cook for 10 minutes. Turn off the heat and allow the soup to cool for 15-20 minutes. Once cooled slightly, puree the soup in a blender in batches until smooth. For a perfectly smooth soup, pass the liquid through a fine mesh strainer. Return the soup to the pot over low heat and stir in the salt and coconut milk. Once warmed through, the soup is ready to serve. To each bowl of soup, add a generous spoonful of the Basil-Macadamia Pesto.

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