- 75 g fresh basil leaves
- 30 g parmesan cheese
- 30 g pine nuts
- 12 g venezuelan carenero superior
- 100% cacao (finely grated)
- 12 ml olive oil
- pinch of salt
- Place all the ingredients in a blender or food processor and whizz to 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.
Willie's tip: For a quick, easy and sensational supper, stir this pesto into a bowl of your favourite freshly cooked pasta, or use it as a topping to a warm chicken salad.