Cacao Nib Pesto

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. 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.

2. 2

   Use pesto immediately or refrigerate in a glass container topped with oil to avoid browning.