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Pesto Del Sol
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 ...More
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!
Ready in 15 mins
Ingredients
- 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
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Preparation method
Prep: 15 minsReviews & comments
