Pesto Del Sol

Pesto Del Sol


28 people made this

About this recipe: 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!


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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