Pesto Del Sol Recipe - Allrecipes.com
Pesto Del Sol Recipe
  • READY IN 20 mins

Pesto Del Sol

Recipe by  

"After they baste in the sun all summer long, I cut down my basil plants and make this delightful pesto. This basil pesto has been mellowed with fresh spinach and enhanced by the taste of black olives. I make big batches and freeze in small container for the whole year. It will keep in the fridge for a week. Toss with pasta. Spread on meat or sandwiches. Add a spoonful for favoring to lots of recipes. Enjoy!"

Back
Next
+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
ADVERTISEMENT
  • PREP

    20 mins
  • READY IN

    20 mins

Directions

  1. In a food processor, blend spinach, basil, pine nuts, walnuts, olives and garlic. Blend in Parmesan cheese and Romano cheese. Gradually add oil, processing until smooth; season with pepper. Serve at room temperature.
Kitchen-Friendly View
ADVERTISEMENT

Reviews More Reviews

Most Helpful Positive Review
Jun 10, 2004

FYI: According to Jacques Pepin on one of his TV shows, if you blanche the basil briefly it will not oxidize and therefore will retain its green color. I would imagine this would hold true for the spinach as well.

 
Most Helpful Critical Review
Nov 19, 2004

Maybe I didn't do this recipe right but I thought it was TERRIBLE! Mine came out a pasty whitish grey color, which was very unappetizing.

 

14 Ratings

Jan 24, 2003

My hubby and I thought this recipe was delicious. Its fast, easy, and much lighter than a regular pesto sauce. I forgot the olives but it was still good.

 
Sep 29, 2007

I thought this was a great variation on typical basil pesto. Sometimes I find the basil and pine nuts too strong. The spinach and walnuts mellowed it out and the olives were a nice addition. I only had parmesan cheese so did not use romano. It was delicious!

 
Jan 24, 2003

Great stuff! Love the variation with the black olives and spinach. Very tasty.

 
Feb 09, 2006

This is a wonderful pesto. The addition of black olives added another dimension. I followed the recipe exactly except I used aged gouda cheese instead of the Romano.

 
Jul 07, 2004

Easy and tasty! My family loves this pesto version.

 
Oct 23, 2009

A recipe worthy of more than five stars!! This is OUTSTANDING!! Thanks for posting this recipe; it's my new standard go-to for pesto sauce.

 

Rate This Recipe

Glad you liked it! Your friends will, too:
ADVERTISEMENT

Nutrition

  • Calories
  • 298 kcal
  • 15%
  • Carbohydrates
  • 3.3 g
  • 1%
  • Cholesterol
  • 11 mg
  • 4%
  • Fat
  • 29.5 g
  • 45%
  • Fiber
  • 1.1 g
  • 4%
  • Protein
  • 7.3 g
  • 15%
  • Sodium
  • 220 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

See More
 
ADVERTISEMENT
Go Pro!

In Season

Want to Grill Tonight?
Want to Grill Tonight?

Check out time-saving recipes, because any night’s a good night to grill.

Back-to-School Eats
Back-to-School Eats

Get recipes that work for your busiest days.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!

Related Videos

Potato Pesto and Feta Pizza

See how to make a pesto and potato pizza.

Chef John's Almond Arugula Pesto

See how to make pesto with peppery, full-flavored arugula instead of basil.

Pesto Sauce

A classic pesto sauce with basil, walnuts, garlic, and Parmesan.

Recently Viewed Recipes

 
ADVERTISEMENT
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States