Ölmühle Solling Cherry Tomato Pesto. Hearty and spicy organic tomato pesto with Parmesan, cashews, and Mediterranean herbs, with a light kick of chili.

Ölmühle Solling Cherry Tomato Pesto is a red organic pesto made from extra virgin olive oil, sun-dried tomatoes, Parmigiano Reggiano, and cashews, seasoned with oregano, basil, rosemary, thyme, marjoram, and chili. Ölmühle Solling from Boffzen packages it in 110 g jars; according to the manufacturer, it contains no artificial colors or preservatives.

Cherry Tomato Pesto from Ölmühle Solling belongs to the family of red pestos. In Italy, in addition to the green basil pesto from Genoa, there are also tomato-based versions, often made with dried tomatoes. They taste richer and fruitier because the drying process concentrates the tomato flavor. This is exactly what this jar is based on. One-fifth of the mixture is sun-dried tomatoes, and nearly a third is extra virgin olive oil. Added to this are 19 percent Parmigiano Reggiano and 13 percent cashews, which bind the pesto and make it creamy. Herbs and spices round it off, and a pinch of chili provides a light spiciness. The recipe comes, according to the manufacturer, from Werner Baensch, one of the two founders of the mill. The pesto is handcrafted in small batches.

Taste

The manufacturer describes the pesto as hearty and spicy. The dried tomatoes provide a fruity, slightly sweet depth, while the Parmesan adds salt and savoriness. The herb blend of oregano, basil, rosemary, thyme, and marjoram is reminiscent of a good wood-fired pizza.

At the end, the chili emerges with a gentle heat that warms rather than burns. Paprika, pepper, coriander, and onion are included as base spices. If you are looking for a mild pesto for children, you should taste the heat yourself first. For most, it is well-balanced and leaves you wanting the next bite.

Usage

The manufacturer lists a wide range of uses: pasta, pizza, salads, baguette and sandwiches, toasted bread, roasted vegetables, and grilled dishes. With hot spaghetti and a splash of pasta water, it makes for a quick dinner in just a few minutes. On a pizza crust, it replaces the tomato sauce, topped only with mozzarella and arugula.

Two further ideas come directly from the manufacturer: stir the pesto into quark or add it to a tomato sauce. Mixed with quark, it creates a quick dip for vegetable sticks or jacket potatoes. In tomato sauce, a spoonful adds depth and herbal seasoning. It pairs well at a barbecue with grilled vegetables, halloumi, or chicken skewers. On toasted bread with a little olive oil, it turns into bruschetta.

Our tip: Spread a spoonful of pesto over a piece of salmon or cod and bake it in the oven. Serve with roasted potatoes and a green salad.

Origin

The recipe for this pesto dates back to Werner Baensch. Together with his wife Gudrun, he founded Ölmühle Solling in 1996 after both returned from development aid work. Today, their children Sarah and Sebastian Baensch run the company as the second generation. The parents remain involved as consultants, and their pesto remains part of the product range.

According to the manufacturer, the tomatoes come from Italy and ripen there in the sun. All ingredients are organically grown; the inspection body is DE-ÖKO-039. The mill is located in Boffzen on the Weser, in the Weser Uplands between Hanover and Göttingen. At the company site, there is also a mill shop with a demonstration garden.

For whom

This pesto is for anyone who enjoys Italian cooking and wants a quick solution for weeknights or barbecue evenings in their pantry. According to the manufacturer, it is vegetarian, but not vegan. It contains milk (Parmigiano Reggiano) and nuts (cashews). Store the jar in a cool, dark place. Once opened, it should be kept in the refrigerator, preferably covered with oil. For something heartier, try the Cashew Pumpkin Seed Pesto. If you enjoy plain cashews, you can find Natural Cashews in the same assortment. More information is available on our page for Ölmühle Solling. It is not suitable for people sensitive to chili.

A red organic pesto made from dried tomatoes, Parmesan, and herbs – based on the founder's recipe, perfect for pasta, pizza, and barbecues.

Image credit: Ölmühle Solling/Maike Wittreck