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.
Recipe from Better Homes and Gardens
1/3- 1/2 cup walnut oil
2 cups firmly packed fresh cinnamon basil leaves or sweet basil leaves
1/2 cup chopped almonds
1/2 cup flaked coconut
1/4 cup freshly grated Asiago cheese (1 oz.)
2 teaspoons raw sugar or packed brown sugar
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.
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