Photo: Chiara Conti
Pesto Del Sol
10 ingredients
20 min
12 servings
openrecipes
"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!"
Estimated Nutrition (whole recipe, rough)
581
Calories
23g
Protein
53g
Fat
9g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pine Nut | 1 oz (28g) | 191 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Romano Cheese | 1 oz (28g) cheddar | 113 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Walnut | 1 walnut half (4g) | 26 |
| Spinach | 1 cup raw (30g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Olive | 1 large (4g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes