From the foodies herb garden: Hummus N’ Cinnamon Basil Pesto

Sometimes all you need is a little ‘snack’ for a meal. Just some good ol’ hummus, pesto, and some baked naan bread ‘chips’ to eat it with.

Last weekend we did just that. We had been pouring over cookbooks and food blogs during the morning, and decided why not whip some some savory yumminess to tied as us over till dinner.

So we gathered the ingredients for our hummus, and headed out to our herb garden to get some of the cinnamon basil. Out of the three basils in our herb garden, we consider our Cinnamon Basil as our wild child. It has growth spurts daily, and was having some real ‘I’m going to take over the world’ plans.

Next it was pesto time… made with fresh cinnamon basil, garlic, almond slivers, EVOO, and goat cheese!

Our pesto ingredients...
Our pesto ingredients…
Slice up some naan bread, and bake at 350 F for 8-10 minutes.
Slice up some naan bread, and bake at 350 F for 8-10 minutes.
Dish up some of that deliciousness...
Dish up some of that deliciousness…
Enjoy!
Enjoy!

There are no words that can possibly describe how yummy this mid day snack was. It was savory and delicious, and just the perfect thing if you want something light instead of a full fledged meal.

Cinnamon Basil Goat Cheese Pesto

Ingredients:

  • 2 cups packed fresh cinnamon basil leaves
  • 2 cloves garlic
  • 1/4 cup almond slivers
  • 2/3 cup EVOO
  • Kosher salt & freshly ground black pepper
  • 1/2 cup goat cheese

Directions:

  1. Combine basil, garlic and almond slivers in a food processor and pulse until coarsely chopped.
  2. Add 1/2 oil and process until fully incorporated and smooth.
  3. Add goat cheese.

Tips: You may want to use a little less EVOO, just pour it in a little at a time, give it taste and come to your own conclusions.

Next time: We’re going to add more goat cheese, and less on the EVOO, as we want a little creamer taste.

~thefoodie

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