Garden · Health · New Favorite · Vegan · Vegetarian

Arugula and Cinnamon Basil Salad

Cinnamon Basil…who knew there was such a thing.  I grew Cinnamon Basil in my garden, not really sure what I would do with it.  It truly has a cinnamon essence and is great in salads.  I adapted this recipe, adding chopped walnuts and Craisins to add a fruity, crunchy addition to the salad.  Next time, I may add a little crumbled goat cheese.  Mmmmm.

ARUGULA AND CINNAMON BASIL SALAD

6 cups rocket (arugula)
1 cup cinnamon basil, torn (I used a little less)
1/2 small red onion, thinly sliced
1/2 cup chopped walnuts
1/2 cup Craisins

DRESSING

1/3 cup red wine vinegar
2 tablespoons water
1/2 cup olive oil
1/4 cup sugar
1 dash salt

  • Put the dressing ingredients in a jar, cover, and shake well.
  • Put the rocket, onion, walnuts, Craisins, and basil in a salad bowl and toss, with a little dressing.

Recipe adapted from Food52.com

Garden · New Favorite · Vegan · Vegetarian

Cinnamon Basil Pesto

Cinnamon Basil was a garden experiment that produced more than I expected. Now, what do I do with it?

I found this interesting Cinnamon Basil Pesto recipe and decided to try it in three ways:

  • Simple spread on a wafer/cracker
  • Served on top of a mild cheese (brie, gouda, etc.) and wafer/cracker
  • Served on top of a mild cheese with wafer/cracker and drizzled with honey

This fun experiment ended with the pesto, cheese and honey winning my vote

CINNAMON BASIL DESSERT PESTO

1/3 – 1/2  cup walnut oil
2  cups firmly packed, fresh cinnamon 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.