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
- ¼ ounces fresh basil leaves: 1 piece (stems removed)
- extra-virgin olive oil: 0.25 cup (divided)
- cocoa nibs: 0.25 cup
- pine nuts: 3 Tbsp (divided, toasted)
- lemon juice: 1 tsp
- pink peppercorns: 0.5 tsp
- sea salt: 0.25 tsp
Metric Conversion
Stages of cooking
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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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Use pesto immediately or refrigerate in a glass container topped with oil to avoid browning.
