Pesto Del Sol recipe

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Ingredients

1 cup packed fresh spinach
1 cup packed fresh basil
¾ cup pine nuts
½ cup walnuts
24 small black olives
4 cloves garlic
1 cup grated Parmesan cheese
½ cup grated Romano cheese
1 cup olive oil
1 dash black pepper

Nutrition Info

298.3 calories
carbohydrate: 3.3 g
cholesterol: 11 mg
fat: 29.5 g
fiber: 1.1 g
protein: 7.3 g
saturatedFat: 5.6 g
servingSize: -
sodium: 220.4 mg
sugar: 0.5 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

12 servings

Recipe Note

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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