Cinnamon Basil Desert Pesto

⅓ to ½ cup walnut oil
2 cups firmly packed fresh cinnamon or sweet basil leaves
½ cup Pecan Valley Pecan Pieces
½ cup flaked coconut
¼ cup freshly grated Asiago cheese (1 ounce)
2 teaspoons raw sugar or packed brown sugar

1. In a food processor or blender combine ⅓ cup of the oil, the basil, pecans, coconut, cheese and sugar.
2. Cover and process or blend until nearly smooth, stopping and scraping sides as necessary and adding enough remaining oil until of desired consistency.
3. If the pesto is not to be served immediately, divide it into 3 portions. Place each portion in a small air tight container. Refrigerate up to 24 hours or freeze up to 3 months.

Makes about 1⅓ cups