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.

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  • Yields: 1-1/3 cups
  • Start to Finish: 20 mins
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Cinnamon Basil Dessert Pesto
Ingredients
1/3
cup walnut oil
2
cups firmly packed fresh cinnamon basil leaves or sweet basil leaves
1/2
1/2
cup flaked coconut
1/4
cup freshly grated Asiago cheese (1 oz.)
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 Facts (Cinnamon Basil Dessert Pesto)
    Per serving:
  • 70 kcal cal.,
  • 6 g fat
  • (2 g sat. fat,
  • 3 g polyunsaturated fat,
  • 2 g monounsatured fat),
  • 1 mg chol.,
  • 24 mg sodium,
  • 2 g carb.,
  • 1 g fiber,
  • 1 g sugar,
  • 1 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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