Cacao Nib Pesto

Name: Cacao Nib Pesto
Total time: 10 min
Yield: 4 Servings
Ingredients: 1 ¼ ounces fresh basil leaves, stems removed; ¼ cup extra-virgin olive oil, divided; ¼ cup cacao nibs; 3 tablespoons toasted pine nuts, divided; 🍋 1 teaspoon lemon juice; ½ teaspoon pink peppercorns; 🧂 ¼ teaspoon sea salt

Cost $5, save $10

Source: Recommended by CookPal

10 Min
4 Servings
$5

Cacao Nib Pesto

Cost $5, save $10

Source: Recommended by CookPal

10 Min
4 Servings
$5

INGREDIENTS

Main Ingredients
- 1 ¼ ounces fresh basil leaves, stems removed
- ¼ cup extra-virgin olive oil, divided
- ¼ cup cacao 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.

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

NUTRIENTS

Per 1 serving

🔥

229

Calories

2g
Protein
7g
Carbs
22g
Fats

💡 Tips

For maximum freshness, store leftover pesto in the fridge and use it within 4 days.To toast pine nuts, simply heat them in a dry pan over medium heat until lightly browned.Use high-quality, fresh basil for the best flavor.

⚠️ Precautions

This recipe is for inspiration only. The specific use needs to beadjusted according to individual differences.