Pesto Del Sol

    25 mins

    After they soak in the sun all summer long, I cut down my basil plants and make this gorgeous pesto. This basil pesto is mellowed with fresh spinach and enhanced with black olives. I make big batches and freeze in small containers for the whole year. It will keep in the fridge for a week. Toss with pasta, spread on meat or sandwiches, or add a spoonful to flavour your favourite recipes. Enjoy!

    28 people made this

    Serves: 12 

    • 175g fresh spinach
    • 175g fresh basil
    • 90g pine nut kernels
    • 60g walnuts
    • 24 small black olives
    • 4 cloves garlic
    • 150g grated Parmesan
    • 75g grated Pecorino Romano cheese
    • 225ml extra-virgin olive oil
    • 1 dash freshly ground black pepper

    Prep:10min  ›  Cook:15min  ›  Ready in:25min 

    1. In a mixie, blend spinach, basil, pinenuts, walnuts, olives and garlic. Blend in Parmesan and Pecorino cheeses. Gradually add oil, processing until smooth; season with pepper. Serve at room temperature.

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    Reviews and Ratings
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    Reviews in English (25)


    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.  -  10 Jun 2004  (Review from Allrecipes US | Canada)


    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.  -  24 May 2001  (Review from Allrecipes US | Canada)


    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!  -  29 Sep 2007  (Review from Allrecipes US | Canada)

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