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Cacao Nib Pesto

4

10 min

Cacao Nib Pesto

Cacao Nib Pesto Photo 1

Time

10 min

Serving

4 persons

Calories

229

Rating

4.00★ (1)

Cuisine

Italian
Author: Victoria Buriak
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

Cacao Nib Pesto Photo 21
Cacao Nib Pesto Photo 32
  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.
    Cacao Nib Pesto Photo 2
  2. Use pesto immediately or refrigerate in a glass container topped with oil to avoid browning.
    Cacao Nib Pesto Photo 3

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