Recipe by: WMAURO
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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 t...
Maybe I didn't do this recipe right but I thought it was TERRIBLE! Mine came out a pasty whitish grey color, which was very unappetizing.
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 t...
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.
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. ...
Great stuff! Love the variation with the black olives and spinach. Very tasty.
My husband hates olives...so I made this pesto and let him try it and he said it was the best pesto I've made, and trust me, I've made alot of pestos...and then I told him there were olives in i...
This is a wonderful pesto. The addition of black olives added another dimension. I followed the recipe exactly except I used aged gouda cheese instead of the Romano.
A recipe worthy of more than five stars!! This is OUTSTANDING!! Thanks for posting this recipe; it's my new standard go-to for pesto sauce.