Cacao Nib Pesto Recipes

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CACAO NIB PESTO



Cacao Nib Pesto image

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.

Provided by Buckwheat Queen

Categories     Pasta Sauces

Time 10m

Yield 4

Number Of Ingredients 7

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

Steps:

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

Nutrition Facts : Calories 228.7 calories, Carbohydrate 6.9 g, Fat 21.7 g, Fiber 4.1 g, Protein 2.3 g, SaturatedFat 4 g, Sodium 122.7 mg, Sugar 1.4 g

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