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!
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)