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Pesto Del Sol

Pesto Del Sol

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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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Original recipe yields 12 servings

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Nutrition

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  • 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

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.
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Reviews

TTN
26
6/10/2004

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.

ELLISMO
13
1/24/2003

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.

BADELPRETE
9
9/29/2007

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!