THE RECIPE JOURNAL · Side Dish
Cacao Nib Pesto Blend
This unique pesto blend brings a delightful crunch and rich chocolatey notes to your favorite dishes. It's an easy way to add a twist of flavor that’s both savory and slightly sweet.
FROM THE KITCHEN • Cacao Nib Pesto Blend
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by putting the basil leaves into a mini food processor. Add in 2 tablespoons of oil, the cacao nibs, 2 tablespoons of pine nuts, a squeeze 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 little more oil and blend again until it’s creamy. Stir in the remaining pine nuts last for a bit of crunch. Use the pesto right away or store it in a glass jar, pouring a thin layer of oil on top to keep it fresh and prevent browning.
Why you’ll love it
This blend brings a rich, nutty flavor with a subtle crunch that adds depth to any dish. It’s a unique twist on traditional pesto, combining the earthiness of cacao nibs with fresh herbs for a bold and delicious taste.
How to serve
This blend pairs wonderfully with pasta, grilled vegetables, or as a spread on toasted bread. Try it as a topping for roasted meats or mixed into grain bowls to add a rich, complex flavor.
Storage & leftovers
Store in an airtight container in the refrigerator for up to one week. For longer storage, freeze in small portions and thaw as needed to maintain freshness and flavor.
