New<> this month
Get the Allrecipes magazine
  • ✕
+
  • ✕
—
Photo of Pesto Del Sol by WMAURO

Pesto Del Sol

Rated as 4.64 out of 5 Stars
17 made it  |  13 reviews   |  1 photos
0

Recipe by:

"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!"
Added to shopping list. Go to shopping list.

Ingredients

20 m servings 298
Original recipe yields 12 servings

Directions

{{model.addEditText}} Print
  1. In a food processor, blend spinach, basil, pine nuts, walnuts, olives and garlic. Blend in Parmesan cheese and Romano cheese. Gradually add oil, processing until smooth; season with pepper. Serve at room temperature.
You might also like
Proper Pesto

See Chef John's technique for a real, fresh basil pesto!
Mozzarella-Stuffed Pesto Turkey Meatballs

Cheese-stuffed and delicious!
Penne Pesto Pasta Salad

This Penne Pesto Pasta Salad tastes just as good as it looks.

Get the magazine

Subscribe to Allrecipes Magazine

Get a full year for $10!

Cook 5-star weekday dinners every time.

Nutrition Facts


Per Serving: 298 calories; 29.5 3.3 7.3 11 220 Full nutrition

Explore more

Get the magazine

Subscribe to Allrecipes Magazine

Get a full year for $10!

Cook 5-star weekday dinners every time.

Reviews

Read all reviews 13
Rate and review

  1. 14 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

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...

Read more
Most helpful critical review

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.

Read more
Most helpful
Most positive
Least positive
Newest

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...

Read more

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.

Read more

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. ...

Read more

Great stuff! Love the variation with the black olives and spinach. Very tasty.

Read more

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...

Read more

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.

Read more

Easy and tasty! My family loves this pesto version.

Read more

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.

Read more

i love this one.

Read more
More Reviews