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My review
Pesto Del Sol
WMAURO
"After they baste in the sun all summer long, I cut down my basil plants and make this delightful pesto. This basil pesto has been mellowed with fresh spinach and enhanced by the taste of black olives. I make big batches and freeze in small container for the whole year. It will keep in the fridge for a week. Toss with pasta. Spread on meat or sandwiches. Add a spoonful for favoring to lots of recipes. Enjoy!"
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Ingredients
20 m servings 298 calsOriginal recipe yields 12 servings
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{{model.addEditText}} PrintNutrition Facts
Per Serving: 298 calories; 29.5 g fat; 3.3 g carbohydrates; 7.3 g protein; 11 mg cholesterol; 220 mg sodium. Full nutrition
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Read all reviews 1314 Ratings
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Most helpful positive review
6/10/2004
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...
Most helpful critical review
11/19/2004
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.
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6/10/2004
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...
5/24/2001
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.
9/29/2007
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. ...
1/7/2002
Great stuff! Love the variation with the black olives and spinach. Very tasty.
9/7/2008
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...
2/9/2006
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.
10/23/2009
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.