![](https://cdn.statically.io/img/www.allrecipes.com/thmb/iv-Or5tA26EA0zJfUPhlSlOcFb8=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/6366628-41bdcd31ca1b48679eb6f1b18bf25380.jpg)
Ingredients
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1 ¼ ounces fresh basil leaves, stems removed
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¼ cup extra-virgin olive oil, divided
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¼ cup cocoa nibs
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3 tablespoons toasted pine nuts, divided
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1 teaspoon lemon juice
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½ teaspoon pink peppercorns
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¼ teaspoon sea salt
Directions
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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.
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Use pesto immediately or refrigerate in a glass container topped with oil to avoid browning.
Nutrition Facts (per serving)
229 | Calories |
22g | Fat |
7g | Carbs |
2g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 229 | |
% Daily Value * | |
Total Fat 22g | 28% |
Saturated Fat 4g | 20% |
Sodium 123mg | 5% |
Total Carbohydrate 7g | 3% |
Dietary Fiber 4g | 15% |
Total Sugars 1g | |
Protein 2g | 5% |
Vitamin C 3mg | 3% |
Calcium 20mg | 2% |
Iron 2mg | 12% |
Potassium 70mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.