Chocolate Pesto!

WOW! The other day we walked into Kulchajam & an angel in the guise of a man appeared bearing a gift from the Gods…. he held out a bowl of Chocolate Pesto. Yes, you heard me – Chocolate Pesto! Mmmm!! The cacao adds such a yummy richness and warmth to traditional pesto. The nutty spiciness of cacao marries particularly well with the flavours of basil, pine nuts and parmesan… Here’s our version of Willie Harcourt Cooze’s recipe for you to try out yourself…

Chocolate Pesto Ingredients

80 g fresh basil leaves
30 g parmesan cheese
30 g pine nuts
10 – 15 g Medoza’s Lava Love Mayan Ceremonial Grade Cacao (finely grated)
15 ml olive oil
pinch of salt

Method

Place all the ingredients in a blender or food processor and whizz to a coarse paste. The pesto will keep in the fridge for up to two weeks. Or can be frozen for up to 2 months.

Notes

We love tossing this pesto through a bowl of freshly cooked pasta (especially the fresh Gluten Free pasta from our local farmer’s market – Ooh yeah!) Willie recommends using it as a topping to a warm chicken salad. Either way you have a quick n easy but flavoursome juicy dinner.

Be careful, it’s addictive!

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