Roasted Tomato Dip with Pistachio
The delicious combination of pistachio and olive will give you the perfect flavor for dipping with a focaccia or any other crispy bread, ideal for sharing with anyone you want.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
- 1/2 cups olive oil
- 1/2 onions
- 10 tomatoes, cut into quarters
- 2 cloves garlic
- 1/2 cups green olives, pitted
- 1 cup pistachios, shelled
- 5 sprigs thyme
- 3 sprigs basil
- 1 sprig rosemary
- 1/4 bunches fresh cilantro
- 2 pinches ground black pepper
- 1 pinch salt
- 1 bread, cut lengthwise and baked with olive oil, salt, and pepper.
Preparation
5 mins
30 mins
Low
- Preheat the oven to 200° C.
- Place the onion, tomato, garlic with the skin, and a pinch of salt for seasoning on a baking tray. Drizzle with olive oil and bake for 10 minutes.
- Add the olives and bake for 5 more minutes, then add the pistachio along with the thyme, basil, and rosemary, so they don’t burn, and bake for another 5 minutes until achieving a uniform color.
- Remove all ingredients from the tray when they are perfectly roasted without burning.
- Remove the garlic skin and add to the blender.
- Blend ingredients with fresh cilantro and a bit of fresh basil and season.
- Garnish with a few fresh basil leaves and croutons.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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