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Chocolate Chip Pesto Recipe

Ingredients

2 (2 ounce) packages flaked coconut flavored cookie cutters

1 cup almond paste

2 1/2 cups water

3/4 cup buttermilk

1 tablespoon olive oil

1 teaspoon sea salt

1/2 cup cold milk (or water substitute)

Directions

Preheat oven to 400 degrees F (200 degrees C).

Spread coconut and almond paste on bottom of non-reactive 9-hour pastry bag; set aside. In a medium bowl, stir together water and 1 tablespoon olive oil. Stir in salt and 1/2 cup milk; pour into prepared bag. Toss to coat. Refrigerate at least overnight.

Remove pastry from refrigerator, let stand 10 minutes before cutting.

Comments

SPuuRS writes:

⭐ ⭐ ⭐ ⭐ ⭐

This has great flavour but is very simple to make. Weighty, yet delicous. Perfect for grilling.