Cinnamon Basil Dessert Pesto

Prepare this easy dessert in less than 30 minutes. Serve with a young Parmesan cheese, such as Grana Podano; shortbread cookies; warm Brie; or assorted fruit.



by 2  people


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Yield: 1-1/3 cups
Total Time: 20 mins
Related Categories: Appetizers, Pesto Sauce, Sauces
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Ingredients
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    1/3 - 1/2  cup 
    walnut oil
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    2   cups 
    firmly packed fresh cinnamon basil leaves or sweet basil leaves
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    1/2  cup 
    chopped almonds
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    1/2  cup 
    flaked coconut
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    1/4  cup 
    freshly grated Asiago cheese (1 oz.)
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    2   teaspoons 
    raw sugar or packed brown sugar

Directions
1.
In a food processor or blender combine 1/3 cup of the oil, the basil, almonds, coconut, cheese, and sugar. Cover and process or blend until nearly smooth, stopping and scraping sides as necessary and adding enough remaining oil until of desired consistency.
2.
If the pesto is not to be served immediately, divide it into three portions. Place each portion in a small airtight container. Refrigerate up to 24 hours or freeze up to 3 months. Makes about 1-1/3 cups pesto.
Nutrition information
Per Serving: cal. (kcal) 70, Fat, total (g) 6, chol. (mg) 1, sat. fat (g) 2, carb. (g) 2, Monosaturated fat (g) 2, Polyunsaturated fat (g) 3, fiber (g) 1, sugar (g) 1, pro. (g) 1, vit. A (IU) 146, vit. C (mg) 1, sodium (mg) 24, calcium (mg) 30, iron (mg) 0, Percent Daily Values are based on a 2,000 calorie diet
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