Cocoa Nib Pesto: A Decadent Twist on Traditional Pesto

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.