Pesto Del Sol - Vegetarian Recipes - Best Vegetarian Recipes
Recipe By:WMAURO
"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!"
Ingredients
- 1 cup packed fresh spinach
- 1 cup packed fresh basil
- 3/4 cup pine nuts
- 1/2 cup walnuts
- 24 small black olives
- 4 cloves garlic
- 1 cup grated Parmesan cheese
- 1/2 cup grated Romano cheese
- 1 cup olive oil
- 1 dash black pepper
Directions
- 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.
Pesto Del Sol - Vegetarian Recipes - Best Vegetarian Recipes
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Pesto Del Sol - Vegetarian Recipes - Best Vegetarian Recipes
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