In restaurants, pestos are being served more and more often with bread. Maybe because they are made with olive oil. Many are the times that butter has to be requested. These pestos are quite delicious spread on flat breads, foccaccias or slices of crusty Italian bread.
Basically made with olive oil, basil and garlic, there are a host of ingredients you could add that would lend sparkle and excitement to dinner. Black or green olives, sun-dried tomatoes, shallots, chives, green onions, Parmesan cheese...the list is abundant. You could add different herbs, cheeses, and pine nuts, walnuts or pistachios.
You will notice that I recommend coarsely grated Parmesan cheese. It adds quite a different flavor than the finely ground. Here are a few special recipes.
Black Olive & Garlic
Spread
1/2 cup pitted black olives
2 cloves garlic, sliced
1 shallot, minced (about 2 tablespoons)
3 tablespoons parsley leaves
3 tablespoons fresh basil leaves
2 tablespoons olive oil
2 tablespoons coarsely grated Parmesan cheese
In a food processor, blend together first 5 ingredients until mixture is finely chopped. (Some texture should remain.) Stir in the oil and cheese until blended. Serve with flatbreads or crusty sliced Italian bread. Yields about 3/4 cup.
Basil & Pine Nut Spread
1/2 cup fresh basil leaves
1/4 cup chopped chives
1 clove garlic, sliced
1/4 cup pine nuts
2 tablespoons olive oil
2 tablespoons coarsely grated Parmesan cheese
In a food processor, finely chop first 4 ingredients. Stir in the oil and cheese until blended. Serve with flatbreads or crusty sliced Italian bread. Yields about 3/4 cup.
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Sun-Dried Tomato &
Parmesan Spread
1/2 cup sun dried tomatoes, packed in olive
oil
2 tablespoons Italian parsley leaves
2 tablespoons fresh basil leaves
2 tablespoons pine nuts
3 tablespoons chopped chives
1 tablespoon red wine vinegar
2 tablespoons olive oil
2 tablespoons coarsely grated Parmesan cheese
In a food processor, finely chop first 6 ingredients. Stir in the oil and cheese until blended. Serve with flatbreads or crusty sliced Italian bread. Yields about 3/4 cup.
Roasted Garlic Spread
2 whole heads garlic
2 teaspoons olive oil
2 tablespoons olive oil
Cut 1/2-inch off the heads of garlic, rub them with olive oil and wrap them in foil. (If you own a garlic baker, use it, of course.) Place the garlic in a small baking pan, and bake at 325° for 40 minutes or until garlic is soft. Allow to cool. Squeeze out the soft garlic from its skin and place into a bowl. Stir in olive oil. Serve with flatbreads or crusty sliced Italian bread. Yields 1/2 cup.
Fresh Tomato & Green Onion Spread
4 tomatoes (about 1 pound), seeded and finely
chopped
1/3 cup chopped green onions
2 tablespoons olive oil
1 tablespoon red wine vinegar
2 tablespoons grated Parmesan cheese
In a bowl, stir together all the ingredients, cover bowl and store in the refrigerator for several hours. Serve with Cheese Toast. Yields 2 cups.
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