Chocolate Pesto

Serves: 4

Prep time: 5 mins

Cook time: 2 mins

Total time: 7 mins

Dietary: vegan

Meal type: dip



Author: dghchocolatier

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  • 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.