Makes about 2/3 cup.
Created by Alice Medrich for Scharffen Berger Chocolate.
The flavors of olive oil and olives blend seamlessly with the flavor of roasted cacao nibs and each brings out the nutty savory qualities of the others. Nibby Pesto is a versatile condiment for crostini. But you can also smear it on a thin round of pizza dough for a dramatic pizzetta, use it as sandwich condiment, dip crudities into it, toss it with pasta or steamed green beans, drizzle it on chunks of roasted winter squash, garnish a soup with it, toss it with spaghetti or buckwheat noodles, or us it as a base for salad dressing.
To Make the Pesto
In a mini food processor or mortar, grind the nibs with about half of the olive oil; add olives and basil leaves if desired until the mixture resembles a gritty paste. Mix in the remaining oil. Season with salt and pepper or chili (if using) to taste.
To Make Crostini
Grill or toast slices French bread until crisp and golden. Spread the toasts with Nibby Pesto. Serve warm if possible.
Top Nibby Pesto Crostini each with a thin slice of prosciutto, or shaving of aged Parmesan or Asiago cheese, or a basil leaf or torn basil, parsley and/or toasted pine nuts.