Steps to Make Del Cakes

Pesto Del Sol

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Recipe Summary 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!

Ingredients | Del Cakes

1 cup packed fresh spinach

1 cup packed fresh basil

¾ cup pine nuts

½ cup walnuts

24 small black olives

4 cloves garlic

1 cup grated Parmesan cheese

½ 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.

Info | Del Cakes

prep: 20 mins total: 20 mins Servings: 12 Yield: 12 servings

TAG : Pesto Del Sol

Side Dish, Sauces and Condiments Recipes, Sauce Recipes, Pasta Sauce Recipes, Vegetarian,