Chocolate Pesto!

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!