Cacao Nib Pesto

Adding cacao nibs to traditional basil pesto gives your menu a smoky dimension. Use this pesto on pasta or spread it on toasted crusty bread topped with grated Italian cheese for a unique and healthy appetizer. It will keep in the refrigerator for up to 4 days.

Prep Time:
10 mins
Total Time:
10 mins
4 servings


  • 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


  1. 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.

  2. Use pesto immediately or refrigerate in a glass container topped with oil to avoid browning.

Nutrition Facts (per serving)

229 Calories
22g Fat
7g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 229
% Daily Value *
Total Fat 22g 28%
Saturated Fat 4g 20%
Sodium 123mg 5%
Total Carbohydrate 7g 3%
Dietary Fiber 4g 15%
Total Sugars 1g
Protein 2g
Vitamin C 3mg 13%
Calcium 20mg 2%
Iron 2mg 12%
Potassium 70mg 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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