Cacao Nib Pesto

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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.

Submitted by Buckwheat Queen

Published on July 10, 2019

Prep Time:

10 mins

Total Time:

10 mins

Servings:

4

Yield:

4 servings

Jump to Nutrition Facts

Ingredients

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

Directions

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.

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.

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