easy Chocolate Pesto recipe

Serves: 4

Prep time: 10 mins

Cook time: 2 mins

Total time: 7 mins

Dietary: vegan

Meal type: dip


Occasion: party BBQ

Author: dghchocolatier

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  • 75g basil leaves
  • 30g parmesan cheese
  • 10g pine nuts
  • 40 g cashew nuts
  • 10g cocoa nibs
  • 5 g grated coconut
  • pinch of sea salt
  • 12 ml olive oil


Place all the ingredients in a blender or food processor and blitz until combined and you have a coarse paste.

If not using immediately, transfer to a sterilised jar or plastic container and seal with an airtight lid.

The pesto will keep in the fridge for up to two weeks.