After they soak in the sun all summer long, I cut down my basil plants and make this gorgeous pesto. This basil pesto is mellowed with fresh spinach and enhanced with black olives. I make big batches and freeze in small containers for the whole year. It will keep in the refrigerator for a week. Toss with pasta, spread on meat or sandwiches, or add a spoonful to flavour your favourite recipes. Enjoy!
Personally I loved it. I liked the touch of adding black olives, it really did make a tasty difference. Yum! Will make again for sure - 22 Nov 2010
Used different ingredients. I used 50% Arugula (Rocket) & 50% Spinach in place of all the spinach for a spicier touch - 18 Jun 2009
The flavour is great although i added a 3 cheese blend of pecorino, Parmesan and Romano and shrank the recipe down to cater for 2 people. definetly recomended - 07 Jul 2014