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: Aug. 14, 2011

I halved the recipe, which amounts to about a cup or so. The only thing I omitted were the pine nuts; they are somewhat pricey and I don't particularly care for their flavour. That said, I increased the amount of walnuts to compensate. I used 1/4 cup of sliced black olives from a can and reduced the Parmesan to an equal amount as the Romano. I upped the garlic to 3 large cloves. I may have used a little more EVOO as I maybe have used a tad too much spinach. I love how the spinach mellows the basil a bit, as it can be an overpowering flavour. The sample spoonful I took tasted amazing; can't wait to see how it pairs with my pasta and pizza dinner I have planned later this week. Most likely going to be my go-to recipe for 'green' pesto!

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Reviewer:

RMSR

Cooking Level: Intermediate

Living In: Montreal, Quebec, Canada

Reviewed: Jul. 23, 2011

It's really good on bread & i'm gonna try it on pasta later, but by itself it tastes like the ingrediants should be more balanced out. So i reccomend using less cheese and less garlic, maybe more basil. Only because some of the flavors overpower the others.

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2 users found this review helpful

Reviewer:

Eugenia

Cooking Level: Beginning

Living In: Swampscott, Massachusetts, USA

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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4 users found this review helpful

Reviewer:

LEXI, JACK and COOKIE

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

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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4 users found this review helpful

Reviewer:

KEENIE MARIE

Cooking Level: Expert

Home Town: Moorhead, Minnesota, USA

Living In: Denver, Colorado, USA

Reviewed: Jul. 12, 2008

i love this one.

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3 users found this review helpful

Reviewer:

Master Chef

Cooking Level: Intermediate

Home Town: Tustin, California, USA

Living In: Mission Viejo, California, USA

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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8 users found this review helpful

Reviewer:

BADELPRETE

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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Reviewer:

LABOUGIE

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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5 users found this review helpful