Adding cacao nibs to traditional basil pesto gives your menu a smoky dimension. Use this pesto on pasta or spread it on toasted crusty bread topped with grated Italian cheese for a unique and healthy appetizer. It will keep in the refrigerator for up to 4 days.
Ingredients
- 1.25 ounces fresh basil leaves , stems removed
- 0.25 cups extra-virgin olive oil , divided
- 0.25 cups cocoa nibs
- 3 tablespoons toasted pine nuts , divided
- 1 teaspoon lemon juice
- 0.5 teaspoons pink peppercorns
- 0.25 teaspoons sea salt
Instructions
-
1
Place basil leaves in a mini processor. Add 2 tablespoons oil, cacao nibs, 2 tablespoons pine nuts, lemon juice, peppercorns, and sea salt. Pulse until coarse. Add more oil if needed and blend into a creamy paste. Mix in remaining pine nuts.
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2
Use pesto immediately or refrigerate in a glass container topped with oil to avoid browning.
Nutrition Facts
Per serving
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