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