Pesto Del Sol

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!

• Preparation Time: 20 mins
• Total Time: 20 mins
• Calories: 298 Calories

Ingredients

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

Recipe Instructions

Step 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.n