Cacao Nib Infused Pesto

This unique pesto combines the rich, nutty crunch of cacao nibs with fresh herbs for a bold twist on a classic favorite. It’s perfect for adding a deliciously unexpected flavor to pasta, sandwiches, or dips.

Cooking Tips

Toast the nuts lightly before blending to bring out their flavor.
Use fresh basil or a mix of herbs for a more complex taste.
Add cacao nibs gradually to control the intensity and crunch level.

Ingredients 0/6

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

What Makes This Dish So Tasty

This unique twist on a classic sauce combines the rich, crunchy texture of cacao nibs with fresh herbs and nuts. It offers a delightful blend of earthy bitterness and vibrant flavors that elevate any dish. It’s perfect for those who enjoy experimenting with bold and unexpected ingredients.

Directions

Tos the basil leaves into a mini food processor. Add in 2 tablespoons of oil, the cacao nibs, 2 tablespoons of pine nuts, a splash of lemon juice, some peppercorns, and a pinch of sea salt. Give everything a few quick pulses until the mixture looks chunky but combined. If it feels too thick, drizzle in a bit more oil as you blend it into a smooth, creamy paste. Finally, stir in the rest of the pine nuts for a little extra crunch. Use the pesto right away, or store it in a glass jar with a thin layer of oil on top to keep it fresh and prevent browning.

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people cooked this recipe

By Ryan Parker

Ryan shares simple recipes made for everyday cooking and easy family meals.

Serving Suggestions

This sauce pairs wonderfully with pasta, grilled vegetables, or as a spread on crusty bread. It also works well drizzled over roasted meats or tossed into salads for a nutty, chocolatey kick.

How To Store Leftovers

Store in an airtight container in the refrigerator for up to one week. To keep the vibrant green color, cover the surface with a thin layer of olive oil before sealing. For longer storage, freeze in small portions and thaw as needed.

Frequently Asked Questions

Can I use dried basil instead of fresh basil leaves?

Fresh basil is best for flavor and texture, but if using dried, reduce the amount and add it gradually as it won't blend the same way.

What can I substitute for cacao nibs?

You can use dark chocolate chunks or roasted cocoa powder for a similar chocolatey flavor, but cacao nibs provide a nice crunch.

How long will the pesto stay fresh in the fridge?

Stored in a sealed jar with a layer of oil on top, it should stay fresh for up to 5 days.

Can I freeze the pesto?

Yes, freeze it in an airtight container or ice cube tray for up to 2 months. Thaw before using.

What dishes pair well with this pesto?

It’s great on pasta, grilled meats, roasted vegetables, or as a spread on bread.

Can I use a regular food processor instead of a mini one?

Yes, just be careful not to over-process; pulse until you reach the desired chunky texture.

What does the pink peppercorn add to the recipe?

Pink peppercorns add a mild, fruity spice that complements the basil and cacao nibs nicely.

Is it necessary to toast the pine nuts?

Toasting enhances their flavor and crunch, but you can skip it if short on time.