Cacao Nib Pesto recipe

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Ingredients

1 ¼ ounces fresh basil leaves, stems removed
¼ cup extra-virgin olive oil, divided
¼ cup cocoa nibs
3 tablespoons toasted pine nuts, divided
1 teaspoon lemon juice
½ teaspoon pink peppercorns
¼ teaspoon sea salt

Nutrition Info

228.7 calories
carbohydrate: 6.9 g
cholesterol: : -
fat: 21.7 g
fiber: 4.1 g
protein: 2.3 g
saturatedFat: 4 g
servingSize: -
sodium: 122.7 mg
sugar: 1.4 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

4 servings

Recipe Note

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.

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