How to Make Del Monte Tomato Paste Nutrition Facts

Pesto Del Sol

Sourced from the usda's fooddata central database, here are the full nutritional values for tomato paste per typical serving.

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 Monte Tomato Paste Nutrition Facts

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 Monte Tomato Paste Nutrition Facts

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,