Customer Reviews

Pestos, Tapenades, and Spreads: 40 Simple Recipes for Delicious Toppings, Sauces & Dips

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I've always enjoyed pestos & tapenades, but I never went out of my way to have them. I never would have placed them among my favorite foods, that's for certain. Now, after using Stacey Printz's Pestos, Tapenades, and Spreads, I'll be making and eating them far more often!

We chose three recipes more-or-less at random from the book. I picked out a "no-nut pesto" because I had to know whether or not that would actually work, since it sounded dubious at best (apparently the author was asked to develop a no-nut recipe for an allergic relative). Next came a portobello mushroom & thyme tapenade, and a beet tapenade.

All of these were incredibly easy. The beets take a little time to boil or steam, but it isn't as though that takes effort. There's a little chopping to be done, but a food processor can do most of the work. The recipes don't cost very much to make, either--especially since a little goes a long way, given their flavorful nature. The no-nut pesto was deliriously delicious. The mushroom tapenade is sooo good, even though I'm not usually that fond of olives, which play a significant part in this recipe. The beet tapenade, however, proved to be the surprise winner. Spread some goat cheese on toast and top with the tapenade, and you have one of the best quick lunches ever! Not to mention, make a few quick spreads and you have gorgeous party food that will make it look like you slaved over a stove all day.


So indulge yourself with sage-walnut, spinach, or rosemary pesto. Tempt your neighbors with feta-mint, shrimp-olive, or dried cherry tapenade. Or bring a party alive with curried hummus, avocado-chevre, or smoked salmon spread. It's easy!

Oh, yeah. The recipes were so amazing that I almost forgot to mention: the book has gorgeous photographs; the layout is clean, clear, and easy-to-read; and so far we've found no errors in the text.


[Review book provided courtesy of publisher]

I took a risk and bought this book without checking it out in a book store or library. I am glad I did, especially at Amazon's low bargain book price.

The author provides 40 recipes including 12 for pesto, 14 for tapenades and 14 for other spreads (such as hummus). While she includes the recipes for the well-known (and well-liked) versions of pesto (traditional basil), tapenade (olives) and spreads, she also provides new, inventive approaches.

I really like that each recipe is accompanied by two to six serving suggestions. For example, the dried cherry tapenade can accompany pork tenderloin, be used as a condiment on a roasted turkey sandwich, or spread on crostini and topped with Brie, goat cheese or blue cheese. The cilantro pesto can be tossed with grilled or sauteed shrimp, tossed with pasta with olive oil and diced fresh red pepper, be used as a condiment for a grilled vegetable panini, or added to a stacked salad with sliced tomatoes, avocado, and queso fresco.

There are full-page, color photos of 18 of the serving suggestions.

The recipes are clearly laid-out and the instructions are clearly explained. Nutrional information is not provided for the recipes.

Pesto recipes include:
*Traditional Basil
*No-Nut
*Green Pea
*Arugula
*Artichoke-Lemon
*Cilantro
*Thai
*Rosemary
*Spinach
*Sage-Walnut
*Mint-Peanut
*Pistachio-Herb

Tapenade recipes include:
*Traditional
*Tapenade, Take Two
*Citrus-Olive
*Feta-Mint
*Smoky Eggplant
*Roasted Fennel
*Portobello Mushroom & Thyme
*Beautiful Beet
*Shrimp-Olive
*Roasted Red Pepper
*Sun-Dried Tomato
*Balsamic Fig & Caramelized Onion
*Dried Cherry
*Date & Almond

Spread recipes include:
*Curried Hummus
*Edamame Hummus
*White Bean-Sage
*Avocado-Chevre
*Sun-Dried Tomato-Chevre Cheese
*Toasted Pecan & Gorgonzola
*Creamy Balsamic Onion
*Caesar
*Black Bean & Roasted Tomato
*Rich Crab
*Smoked Salmon
*Savory Tofu
*Tahini Tofu
*Blueberry-Cheese

I am definitely looking forward to trying many of these recipes.

The ideas are great, but some of the measurements/proportions are a little off. A general guideline for pesto is:

2 cups packed leaves
1.25 cups nuts* (about 125-150 grams)
1.25 cups cheese (about 100 grams)
a few cloves of garlic
about ½ tsp salt
pepper
1 cup oil

I am still try experimenting with some of the pestos, such as Thai, that contain no cheese. In the end I may add some to the Thai. The resulting taste/texture may indeed improve it.

I gave this book to both my husband and my adult son. Both were excited about the recipes and the photoes made the food look even more appetizing.

Can't wait to try some of the recipes with them!!!