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At a dinner party once, an angel in the guise of a man, appeared bearing a gift from the Gods…. he held out a bowl of Chocolate Pesto. Yes, you heard me – Chocolate Pesto! Mmmm!! The cacao adds such a yummy richness and warmth to traditional pesto. The nutty spiciness of cacao marries particularly well with the flavours of basil, pine nuts and parmesan… It inspired me to add our Sacred Earth Medicine Ceremonial Cacao to Willie Harcourt Cooze’s recipe; It’s so good, you gotta try it for yourself...
Place all the ingredients in a blender or food processor and whizz to a coarse paste. The pesto will keep in the fridge for up to two weeks. Or can be frozen for up to 2 months.
We love tossing this pesto through a bowl of freshly cooked pasta (especially the fresh gluten free pasta from our local farmer’s market – Ooh yeah!) Willie recommends using it as a topping to a warm chicken salad (he isn't vegan!). Either way you have a quick n easy but flavoursome dinner.
Be careful, it’s ridiculously moreish!
It’s the second harvest festival and themes of balance and harmony inspire this moment on the Wheel of the Year.
Is all cacao the same? Will a powder give you the same buzz and benefits as a ground block and vice versa?
This Black Tahini Dipping Sauce our current favourite, its a super delicious treat that's easy to make and even easier to snack on!
If your block is whitish and crumbly, you're probably looking at cacao bloom. It’s easy to assume that a white, crumbly block is inferior in quality to a shiny, smooth one, but this is not the case.
