Pesto Del Sol

Pesto Del Sol

WMAURO

"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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Ingredients

20 m servings 298 cals
Serving size has been adjusted!
Original recipe yields 12 servings

Nutrition

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

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Ready In

  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.

Reviews

Read all reviews 13
  1. 14 Ratings

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Most helpful positive review

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 t...

Most helpful critical review

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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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 t...

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.

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. ...

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

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.

Easy and tasty! My family loves this pesto version.

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.

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 i...

i love this one.

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