Sometimes when I just want to add that little extra oomph to a side dish I crave a little bit of pesto.
Now I have had some Naturya cacao nibs for a while and I always just seem to nibble on them every now and then or sprinkle them over some coconut yogurt, and I even created my Paleo Blood Orange & Cocoa Nib Marmalade but I never seem to make anything savoury with them. So, that’s why I came up with this little gem of a recipe, this Paleo Cacao Nib Pesto is perfect drizzled over roasted sweet potatoes, white fish and even when baked with chicken! It’s a good little condiment to have in your Paleo pantry.
This pesto is not only delicious, it is super nutritious and you can make it in less than 5 minutes – all you will need is a food processor!
For a Vegan or dairy free substitution just replace the parmesan for nutritional yeast and add an extra 2 tbsp/30ml lemon juice and 1/2 tbsp/7.5ml of almond butter or tahini. Perfect!
Yields: Fills a 0.4L capacity jar
Preparation Time: 5 minutes
1/3 cup cacao nibs
1/3 cup macadamia nuts
1/3 cup grated parmesan
1/3 cup exra virgin olive oil
1 clove garlic (peeled)
3 tbsp/45ml lemon juice
2 tbsp/30ml sunflower seeds
1 tbsp/15ml apple cider vinegar
1/2 tsp black peppercorns
100g fresh basil
- Place your cacao nibs, macadamia nuts, parmesan and olive oil into the bowl of your food processor. Pulse a few times before processing into a smooth paste, be sure to scrape down the sides regularly to make sure that the mixture processes evenly.
- Add your garlic, lemon juice, sunflower seeds, apple cider vinegar and black peppercorns and process until smooth. You will probably want to leave the processor running for a good 2 minutes and scrape the sides down as you go along.
- Finally add your fresh basil and pulse a few times before processing for no longer than a minute. Spoon out the mixture into an airtight container. Store in the fridge and consume within one week.
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