Pesto del sol

    15 min

    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!

    32 people made this

    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.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (25)


    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

    Similar recipes