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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