Tomato Olive Pesto Spread
Sun-Drenched Flavors: A Mediterranean Delight
Bring the taste of the Mediterranean to your table with this simple and flavorful Tomato Olive Pesto Spread! Made with sun-dried tomatoes, black olives, and a handful of fresh ingredients, this spread is bursting with rich, savory notes. Perfect for bread, crackers, or as a dip, this recipe adds a touch of southern charm to any dish.
Did you know that sun-dried tomatoes are packed with lycopene, a powerful antioxidant that supports heart health and boosts your immune system? Black olives, on the other hand, are an excellent source of healthy fats and vitamin E, making this recipe as nutritious as it is delicious.
Can You Warm Up Red Pesto?
In theory, you can warm pesto before serving, but I strongly advise against it. Pestos typically contain fresh herbs like basil and Italian hard cheeses such as Parmesan. Heating the pesto can cause the herbs to lose their flavor, and the Parmesan may melt, altering the texture and taste.
How Should You Properly Eat Pesto?
Pesto is traditionally served raw as a cold sauce and can be slightly diluted with some pasta cooking water if needed. However, it is absolutely not recommended – or even considered a culinary faux pas – to cook it. Minimal heat, such as in baked lasagna, can be acceptable, but boiling or overcooking pesto should be avoided.
How Long Does Red Pesto Last in the Fridge?
Freshly prepared pesto can last for about a week in the refrigerator if unopened. Once opened, it’s best to consume it within two to three days to ensure freshness and quality.
Ready in just a few minutes, this spread is a must-try for every pesto lover. Enjoy the vibrant taste of the Mediterranean with this easy and versatile spread!
Preparation time: 20 minutes
INGREDIENTS
- 100 g sun-dried tomatoes (oil-packed or softened in water)
- 100 g black olives, pitted
- 50 g grated Parmesan cheese (or vegan alternative)
- 1 clove garlic
- 50 ml olive oil
- 1 tbsp pine nuts or almonds (optional)
- 1 tbsp fresh basil leaves (optional)
- Salt and pepper to taste
Vegan Alternative:
- Replace Parmesan cheese with 50 g nutritional yeast or a plant-based Parmesan substitute.
PREPARATION
- Preparation: If using dry-packed sun-dried tomatoes, soak them in warm water for 10–15 minutes until soft. Drain before use.
- Blend: Combine the sun-dried tomatoes, black olives, Parmesan cheese, garlic, olive oil, and optional ingredients (nuts and basil) in a food processor or blender.
- Pulse: Blend the mixture until smooth but slightly chunky. Adjust the texture by adding more olive oil if needed.
- Season: Taste and add salt and pepper as desired.
- Serve: Transfer to a serving bowl and enjoy immediately, or store in an airtight container in the fridge for up to a week.
This Tomato Olive Pesto Spread is perfect as a topping for fresh bread, a dip for veggies, or even as a flavorful pasta sauce. For an extra Mediterranean touch, drizzle a bit of olive oil over the top before serving.