Pesto Del Sol

    15 mins

    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!

    28 people made this

    Serves: 12 

    • 185g fresh spinach
    • 185g fresh Italian basil
    • 90g pine nuts
    • 60g walnut pieces
    • 24 small black pitted olives
    • 4 cloves garlic, peeled
    • 1 1/3 cups grated parmesan
    • 1/2 cup grated pecorino
    • 1 cup (250ml) extra-virgin olive oil
    • 1 dash freshly ground black pepper

    Prep:15min  ›  Ready in:15min 

    1. In a food processor, blend spinach, basil, pine nuts, walnuts, olives and garlic. Blend in parmesan and pecorino cheeses. Gradually add oil, processing until smooth and then season with pepper. Serve at room temperature.

    Recently viewed

    Reviews and ratings
    Global ratings:

    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)