Gruber's Tomato Pesto. Red pesto with cashew nuts – savory, summery, with garlic and oregano.
Gruber's Tomato Pesto is a red pesto from the "Fruchtzauberei" (Fruit Magic) in Reigersberg near Ilz in Eastern Styria. Tomatoes, cashew nuts, olive and sunflower oil, plus garlic, bell pepper, oregano, and pepper. 120 g in a jar, for pasta, bread, and barbecues. No cheese, no preservatives, no artificial colors.
Gruber's Tomato Pesto comes from a region where the landscape is characterized more by apples than tomatoes. Eastern Styria is orchard country, and the Fruchtzauberei is actually known for jams and chutneys. That makes this jar all the more surprising: a red pesto, savory and Mediterranean, which works as naturally in the kitchen as a pesto from Liguria. The difference lies in the ingredients. Instead of pine nuts, it contains cashew nuts, which are mild and creamy. Cheese is not on the ingredient list; instead, bell pepper and oregano guide the pesto toward a summer garden profile. This makes it more versatile than the name suggests. It has been one of our most popular products from Reigersberg for years and, for many customers, their introduction to the Fruchtzauberei range.
Tomato, garlic, oregano, and a creamy nutty note
The pesto tastes of tomato and herbs, with a distinct spice from garlic and pepper. The oregano provides the aroma you know from pizza and tomato salad. Bell pepper adds a mild, slightly sweet depth, and a pinch of sugar rounds off the acidity of the tomatoes.
The cashew nuts give the pesto body. They taste mild and slightly sweet and make the consistency creamy. The oil, a blend of olive and sunflower oil, binds everything together and carries the aromas. The sunflower oil takes some of the bitterness out of the olive, so the tomato remains in the foreground.
Compared to the Basil Pesto and the Walnut Pesto from the same house, the tomato pesto is the spiciest and warmest. The two green pestos rely on herbs or nuts and hard cheese, while the red one relies on tomato, garlic, and bell pepper. Those expecting the salty, cheesy aroma of a Pesto alla Genovese will find a different, fruitier direction here.
Note for allergy sufferers: The pesto contains cashew nuts, i.e., tree nuts.
Pasta, baguette, grilled vegetables: the pesto for quick evenings
The quickest route is via pasta. Cook spaghetti, penne, or trofie, save a cup of pasta water, and stir two to three tablespoons of pesto with some pasta water in a bowl until smooth. Then add the drained pasta, toss, and serve. The pasta water makes the sauce creamy and ensures that the pesto clings to every noodle.
It also belongs on bread. Spread the pesto on a sliced baguette and put it briefly in a hot oven. After a few minutes, the bread is crispy and smells of garlic. This works as a side dish for barbecues, soup, or simply with a glass of wine in the evening.
When grilling, the pesto is useful in many places. As a marinade for zucchini, bell peppers, and eggplant, stir it with a little oil. Spread on chicken breast or pork tenderloin, it forms a savory crust. A spoonful on a piece of feta, wrapped in aluminum foil and placed on the grill, makes a quick appetizer.
As a dip, stir a tablespoon of pesto into 200 g of quark or cream cheese. Seasoned with salt and pepper, it pairs well with raw vegetables, baked potatoes, and bread. On a sandwich with mozzarella and arugula, the pesto replaces butter. And add a spoonful to tomato soup only when serving, so that the aroma remains fresh.
Our tip: Instead of tomato sauce, spread the pesto on a pizza base, top with mozzarella and arugula, and bake until hot. The pesto adds both sauce and spice in one step.
Keep the jar in the refrigerator after opening. A thin film of oil on the surface keeps the pesto fresh. Always use a clean spoon for portioning, and the jar will remain appetizing down to the last bit.
A pesto from the fruit kitchen in Reigersberg
Behind the pesto is Gruber's Fruchtzauberei, a small family business in Reigersberg near Ilz in Eastern Styria. The farm's history began in 1860, and fruit growing with a focus on apples followed in the early 1990s. As a master fruit grower, René Gruber takes care of the fruit varieties. Beatrix is a chef and processes fruit and vegetables in the Fruchtzauberei.
Pesto has been part of the range for years, alongside jams, chutneys, syrups, barbecue sauces, and fruit ragouts. That a fruit manufacturer also makes pesto fits their own description: The Fruchtzauberei sees itself as a manufactory for the processing of fruit, vegetables, and flowers. As a chef, Beatrix is the one who turns the ingredients into a dish in a jar. The recipes are created through joint tasting and experimentation until the flavor is right.
Everything is made by hand. Their motto is "Quality over quantity." The products are sold in the farm shop in Reigersberg, in selected stores, and through us.
For after-work cooks, barbecue fans, and bread lovers
This pesto is for anyone who wants something good on the table in ten minutes in the evening. It is perfect for families with pasta lovers, for barbecues in the garden, and for anyone who likes to eat bread with something savory. As a small gift, it is a pleasant surprise because hardly anyone expects a tomato pesto from Styria.
For the green version, there is the Basil Pesto; for a nutty one, the Walnut Pesto. You can find all products from Reigersberg on the Gruber's Fruchtzauberei page, and further varieties from other manufacturers in the Pesto category.
It is not suitable for people with an allergy to cashew nuts or other tree nuts.
A red pesto with tomato, cashew, and oregano from Eastern Styria – for pasta on Tuesday and baguette from the grill.
