recipe reviews for:

Pesto Del Sol

“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!”

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Reviewed: 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.

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Reviewer:

LEXIANDJACK

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Sep. 7, 2008

My husband hates olives...so I made this pesto and let him try it and he said it was the best pesto I've made, and trust me, I've made alot of pestos...and then I told him there were olives in it...the look on is face was priceless....and in the next breath he asked for more...AWESOME PESTO!!!!!

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Reviewer:

KEENIE MARIE

Cooking Level: Expert

Home Town: Moorhead, Minnesota, USA

Living In: Denver, Colorado, USA

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Reviewed: Jul. 12, 2008

i love this one.

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Reviewer:

Master Chef

Cooking Level: Intermediate

Home Town: Tustin, California, USA

Living In: Mission Viejo, California, USA

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Reviewed: 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!

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BADELPRETE

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Reviewed: Aug. 8, 2006

Excellent! Tried this for the first time with the Pesto Tuna Salad with Sun-Dried Tomatoes recipe on this site, resulting in an unusual and very tasty dish that was a hit at our house. I used about half the cheese called for in the recipe.

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LABOUGIE

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Reviewed: Feb. 9, 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.

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Reviewer:

kat228

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Reviewed: 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.

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Reviewer:

DENISE911

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Reviewed: Jul. 7, 2004

Easy and tasty! My family loves this pesto version.

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4 users found this review helpful

Reviewer:

CATLOVERGIRL

Cooking Level: Expert

Living In: Gobles, Michigan, USA

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Reviewed: 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.

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TTN

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Reviewed: Jan. 7, 2002

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

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7 users found this review helpful

Reviewer:

ALPURV

Cooking Level: Expert

Living In: Knoxville, Tennessee, USA

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Reviewed: May 24, 2001

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.

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10 users found this review helpful