Ingredients
- 1 ¼ oz of vibrant basil leaves with their stems gently plucked
- A divided ¼ cup of premium extra-virgin olive oil for added richness
- A ¼ cup of delightful cocoa nibs to enhance the depth of flavor
- 3 tablespoons of toasted pine nuts, split for a nutty crunch
- A hint of zesty lemon juice for a touch of brightness
- Subtle notes of pink peppercorns to elevate the taste profile
- A dash of sea salt to bring balance to the dish
Step 1
Start by placing fresh basil leaves into a small food processor. Pour in a couple of tablespoons of oil, along with cacao nibs, more pine nuts, a squeeze of lemon juice, peppercorns, and a pinch of sea salt. Give it a few pulses until it reaches a coarse texture. If necessary, drizzle in extra oil and blitz until it transforms into a smooth, creamy paste. Don't forget to fold in the rest of the pine nuts for an extra crunch.
Step 2
For best results, utilize the pesto right away or store it in a glass container in the fridge. To prevent discoloration, ensure it's topped with a thin layer of oil.
Extra Tips & Suggestions
- 1. Preserve the freshness of your cocoa nib pesto by storing it in an airtight glass jar. This will help prevent oxidation and keep the flavors intact.
- 2. For a touch of elegance and practicality, consider transferring your pesto into a beautiful ceramic crock. This not only adds a decorative element to your kitchen but also ensures easy access whenever you need a dollop of that rich and nutty goodness.
