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Pesto del sol


About this recipe: 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!


Serves: 12 

  • 175g (6 oz) fresh spinach
  • 175g (6 oz) fresh basil
  • 90g (3 oz) pinenut kernels
  • 60g (2 oz) walnuts
  • 24 small black olives
  • 4 cloves garlic
  • 150g (5 oz) grated Parmesan
  • 75g (2 oz) grated Pecorino
  • 225ml (8 fl oz) extra-virgin olive oil
  • 1 dash freshly ground black pepper

Prep:15min  ›  Ready in:15min 

  1. In a food processor, blend spinach, basil, pinenuts, walnuts, olives and garlic. Blend in Parmesan and Pecorino cheeses. Gradually add oil, processing until smooth; season with pepper. Serve at room temperature.

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Reviews (3)


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


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

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