Here cacao adds richness and warmth to a traditional pesto. The nutty spiciness of Venezuelen Carenero marries particularly well with the flavours of basil, pine nuts and parmesan.


  • 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.

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