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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 12 |
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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! 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:
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.
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