PESTO DEL SOL

Pesto Del Sol image

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!

Provided by WMAURO

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Vegetarian

Time 20m

Yield 12

Number Of Ingredients 10

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Ingredients

1 cup packed fresh spinach
1 cup packed fresh basil
¾ cup pine nuts
½ cup walnuts
24 small black olives
4 cloves garlic
1 cup grated Parmesan cheese
½ cup grated Romano cheese
1 cup olive oil
1 dash black pepper

Steps:

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.

Nutrition Facts : Calories 298.3 calories, Carbohydrate 3.3 g, Cholesterol 11 mg, Fat 29.5 g, Fiber 1.1 g, Protein 7.3 g, SaturatedFat 5.6 g, Sodium 220.4 mg, Sugar 0.5 g