Pesto Del Sol Recipe
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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
4.4
25 Rating -
Rate
Vegdiet
20minstotal
20minsPrep
20m.total
20m.Prep
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Pesto Del Sol Recipe
- 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
Nutrition
value
value
4268
calories per serving
380 g Fat108 g Protein116 g Carbs18 g FiberOther
Current Totals
- Fat380g
- Protein108g
- Carbs116g
- Fiber18g
MacroNutrients
- Carbs116g
- Protein108g
- Fiber18g
Fats
- Fat380g
Vitamins & Minerals
- Calcium2114mg
- Iron27mg
- Vitamin A4385mcg
- Vitamin B11mg
- Vitamin B2< 1mg
- Vitamin B37mg
- Vitamin B61mg
- Vitamin B9505mcg
- Vitamin B122mcg
- Vitamin C73mg
- Vitamin E43mg
- Copper3mcg
- Magnesium783mg
- Manganese22mg
- Phosphorus2436mg
- Selenium103mcg
- Zinc16mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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