- 75g basil leaves ( or greens)
- 30g parmesan cheese
- 30g pine nuts
- 12g dark chocolate (finely grated)
- 12 ml olive oil
- pinch of sea salt
Place all the ingredients in a blender or food processor and blitz until 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.