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Cinnamon Basil Dessert Pesto

Yield: 1-1/3 cups
Start to Finish 20 mins
Cinnamon Basil Dessert Pesto
Ingredients
  • 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
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)
  • 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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