Pesto with Cacao Nibs

This unique pesto combines the fresh, vibrant flavors of basil with the rich crunch of cacao nibs for an unexpected twist. It’s perfect for adding a deliciously nutty depth to pasta, sandwiches, or even roasted veggies.

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TIME11 min

SERVINGS4

RATINGNew

01 / WHAT YOU NEED

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

02 / HOW TO MAKE IT

Let's cook.

Step 1

Start by tossing 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. Pulse everything a few times until it’s roughly chopped. If it seems too thick, drizzle in a bit more oil and blend until it turns into a creamy paste. Stir in the rest of the pine nuts by hand for some extra crunch. Use the pesto right away or pop it into a glass jar, pour a little oil on top to keep it fresh, and store it in the fridge.

03 / EXTRA DETAILS

Good to know.

Cook's tip

- Lightly toast the cacao nibs before adding them to bring out their flavor.
- Use fresh basil and high-quality olive oil for the best taste.
- Blend just until combined to keep a nice texture with some chunkiness.

Why you’ll love it

This pesto offers a unique twist by combining the rich earthiness of cacao nibs with traditional herbs. It adds a delightful crunch and a subtle chocolatey depth that enhances both savory and sweet dishes.

Serving ideas

Try spreading this pesto on toasted bread or mixing it into pasta for an unexpected flavor boost. It also pairs well with roasted vegetables or as a topping for grilled chicken or fish.

Storage & leftovers

Store in an airtight container in the refrigerator for up to a week. To help preserve color and freshness, pour a thin layer of olive oil on top before sealing. You can also freeze it in small portions for longer storage.