1. Place all the ingredients in the food processor except the oil and puree until smooth.

2. Slowly add the olive oil, scraping down the bowl as necessary.

TURKEY CUTLET METHOD:

1. In small bowl combine coconut milk, oil, honey, cilantro, garlic, curry powder, chili powder, cumin, lime juice, and soy sauce.

2. Pour 1/3 cup of mixture over turkey strips, tossing to coat thoroughly. Reserve remaining mixture. Marinate turkey 2 hours or overnight.

3. Drain off turkey. Then sauté turkey with oil over medium heat until no longer pink.

4. Prepare Soba noodles according to package directions.

5. Add remaining coconut mixture and bring up to temperature.

6. Serve turkey mixture over Soba noodles and top with cilantro-peanut PESTO.