Prep Time::10 mins
Total Time::10 mins
Servings::4
Yield::4 servings
Ingredients
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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.