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.

• Preparation Time: 10 mins
• Total Time: 10 mins
• Calories: 229 Calories

Ingredients

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

Recipe Instructions

Step 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.

Step 2

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