I mistakenly planted what I thought was basil, but turned out to be cinnamon basil in a pot on my deck. My roommate thought the pot was free and planted mint a few days later.
The experiment began!
We watched our basil/mint compete against each other for space in the pot and took bets on what would win. To our surprise - they are both doing just fine! The mint is a bit smaller probably because it was planted later and then got less sun.
I looked around for a recipe to use up some of the cinnamon basil and was intrigued by this recipe. I decided to alter it to include both by cinnamon basil and mint and changed a few other ingredients as well.
This makes about 1-1/3 cups pesto.
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Step 1: Ingredients
- 1/3- 1/2 cup walnut oil
- 1 1/2 cups firmly packed fresh cinnamon basil leaves
- 1/2 cup firmly packed fresh mint leaves
- 1/2 cup chopped walnuts
- 1/2 cup flaked coconut
- 1/8 cup freshly grated Asiago cheese
- 2 teaspoons raw sugar or packed brown sugar
Step 2: Directions
In a food processor combine 1/3 cup oil, the basil, mint, walnuts coconut, cheese, and sugar.
Cover and process or blend until you reach a good consistency, stopping and scraping sides as necessary and adding more oil if you need it.
Step 3: Serve
Serve immediately or refrigerate up to 24 hours - you could also freeze the pesto without harming it.
I served the pesto over vanilla ice cream. My guests and I agreed that it would be absolutely delicious if it was served on top of a warm brownie.
This is a very unique dish that is sure to impress.
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