Pesto Del Sol

Recipesfull introduces to you: Pasta Sauce Recipes. (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!

Brief

Prep 20 mins

Total: 20 mins

Servings: 12

Yield: 12 servings

Pesto Del Sol

Ingredients

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

Truffle Cream Sauce

Side Dish

Directions

Step 1

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.

Nutritional Information

Pesto Del Sol

Servings Per Recipe:12

Calories: 298.3

% Daily Value *

Protein: 7.3g 15%

Carbohydrates: 3.3g 1%

Dietary Fiber: 1.1g 4%

Sugars: 0.5g

Fat: 29.5g 45%

Saturated Fat: 5.6g 28%

Cholesterol: 11mg 4%

Vitamin A Iu: 498.9IU 10%

Niacin Equivalents: 1.9mg 15%

Vitamin B6: 0.1mg 4%

Vitamin C: 1.9mg 3%

Folate: 18mcg 5%

Calcium: 150.5mg 15%

Iron: 1.6mg 9%

Magnesium: 37.2mg 13%

Potassium: 115.6mg 3%

Sodium: 220.4mg 9%

Thiamin: 0.1mg 10%

Calories From Fat: 265.8

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.