Print: Cacao Nib Pesto

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.

Prep

13 min

Cook

23 min

Servings

Difficulty

Medium

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

Nutrition per serving

Printed from PantryLink · https://pantrylink.app/recipes/cacao-nib-pesto