Cinnamon Basil Dessert Pesto Recipe
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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.
Ingredients
- 1/3 to 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
- 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.
- 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.
- Calories 70, Total Fat 6 g, Saturated Fat 2 g, Monounsaturated Fat 2 g, Polyunsaturated Fat 3 g, Cholesterol 1 mg, Sodium 24 mg, Carbohydrate 2 g, Total Sugar 1 g, Fiber 1 g, Protein 1 g. Daily Values: Vitamin C 1%, Calcium 3%, Iron 1%.
- Percent Daily Values are based on a 2,000 calorie diet
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