Here's my new invention on a stay-inside Saturday afternoon - dessert pesto. This is not much more than a blended version of the chocolate clusters I recently made, with a bit of cream cheese to bind it together in a spreadable consistency. It's not quite as chocolatey as it looks: the blended dried cherries also added a rich dark taste, texture and colour. I spread it on plain dry (but slightly sweet) biscuits and was in afternoon tea heaven. It was really just an experimental attempt at using up my last small portions of pistachios and dried cherries, but I can see myself pushing this idea further with other fruit and nut combinations: dried apricot and almond, maybe, or dried apple and cashew with white chocolate...?
Throw about 2 dessertspoon-fulls of dried cherries in a blender and pulse until mushy. Add an equal volume of pistachios and pulse briefly to break them up a bit. Next add about 20g of dark cooking chocolate and pulse again. Finally, add 1 dessertspoon-full of cream cheese and pulse until just combined. Transfer to a small serving dish and enjoy with plain biscuits.