Tomato Pesto is pure Mediterranean magic brought to your kitchen in minutes! This gorgeously vibrant sauce is bursting with the sweet-tart flavor of sun-dried tomatoes, the nuttiness of toasted pine nuts, creamy Parmesan, and the fresh zip of basil. It’s irresistibly versatile: swirl it into hot pasta, dollop it onto crusty bread, or spoon it over grilled veggies for a truly memorable meal. If you love punchy, bold, Italian flavors with a quick-and-easy vibe, this Tomato Pesto recipe is about to become your new secret weapon.
Ingredients You’ll Need
Every ingredient in Tomato Pesto plays a starring role, making this recipe both simple and sensational. Gather these basics and you’ll be ready to blend up a sauce that’s packed with deep, balanced flavor, creamy texture, and sunshiny color.
- Sun-dried tomatoes (1/2 cup, packed in oil, drained): These infuse rich tomato flavor and a touch of natural sweetness; oil-packed ones work best for extra silkiness.
- Oil from sun-dried tomatoes or olive oil (1/4 cup): For pure Italian taste and that dreamy, spreadable consistency.
- Grated Parmesan cheese (1/3 cup): Lends a nutty, salty note and loads of umami.
- Pine nuts or walnuts, toasted (1/4 cup): Toasting unlocks their flavor—both nuts work beautifully for body and a hint of crunch.
- Garlic (2 cloves): Essential for that classic pesto zing and aromatic depth.
- Fresh basil leaves (1 cup): Your burst of herbal freshness and that signature pesto color.
- Salt and black pepper (to taste): Season to bring all the flavors together, let your tastebuds guide you.
- Juice of 1/2 lemon (optional): Adds a bright, tangy edge that lifts every bite.
How to Make Tomato Pesto
Step 1: Prep Your Ingredients
Start by making sure everything is ready to go: drain the sun-dried tomatoes well, toast the nuts briefly in a pan for a few minutes until golden and fragrant, and peel those garlic cloves. Prepping ahead makes the blending process quick and totally foolproof.
Step 2: Combine the Base
Add the sun-dried tomatoes, grated Parmesan, toasted nuts, garlic, and fresh basil leaves to the bowl of your food processor. These flavors come together in seconds, so no need for perfection—just make sure everything is roughly chopped and ready to blend.
Step 3: Blend and Emulsify
With the food processor running, slowly drizzle in the reserved oil (or olive oil) until the mixture turns smooth, creamy, and beautifully unified. Scrape down the bowl as needed to make sure every bit gets thoroughly mixed—you want a spreadable, cohesive paste.
Step 4: Season and Brighten
Sprinkle in salt and cracked black pepper to taste, and if you love a fresh lift, squeeze in the juice of half a lemon. Pulse again for just a few seconds to combine, taste, and adjust if necessary. The aroma at this point is truly irresistible!
Step 5: Store or Serve
Scoop your Tomato Pesto into a clean jar or bowl. If storing, cover tightly and pop it in the fridge. If serving right away, get ready to spread, dollop, and stir into all your favorites!
How to Serve Tomato Pesto
Garnishes
For an extra special touch, garnish your Tomato Pesto with a sprinkle of fresh basil leaves, shavings of Parmesan, or a drizzle of extra-virgin olive oil. A few toasted nuts on top add crunch and visual appeal, too!
Side Dishes
Pair this richly hued pesto with warm pasta, crusty bread, or grilled vegetables for a seriously crowd-pleasing meal. It’s fantastic alongside roasted chicken, tossed with new potatoes, or served as a dip next to antipasto platters.
Creative Ways to Present
Tomato Pesto isn’t just for pasta—try swirling it onto pizza crusts before baking, folding it into omelets, or sandwiching it between slices of focaccia with fresh mozzarella. It even makes quick appetizers: spoon onto crostini or use as a colorful layer in a caprese salad.
Make Ahead and Storage
Storing Leftovers
Keep any extra Tomato Pesto in an airtight container in your refrigerator. The flavors only improve after a day or two, and it’ll stay fresh for up to a week—just add a thin layer of olive oil on top to keep it vibrant and moist.
Freezing
This pesto freezes like a dream! Spoon it into small freezer-friendly jars or even ice cube trays for easy portioning; once frozen, transfer to zip-top bags and stash in the freezer for up to three months. Thaw overnight in the fridge or at room temperature when ready to use.
Reheating
Tomato Pesto doesn’t really need reheating since it’s best served at room temperature, but if you’re tossing it with hot pasta or spreading on toast, the warmth from the dish itself will be perfect. If chilled, let it soften on the counter for 20 minutes before serving.
FAQs
Can I make Tomato Pesto without nuts?
Absolutely! Just leave out the nuts or replace them with roasted sunflower or pumpkin seeds for that signature body and flavor. It’s still luscious and delicious without them.
What’s the best pasta shape to serve with Tomato Pesto?
It’s wonderful with almost any pasta, but shapes like fusilli, penne, or rigatoni catch all the flavorful bits. For a rustic vibe, try it with fresh tagliatelle or even spread on gnocchi.
Can I use dry (not oil-packed) sun-dried tomatoes?
You can! Just soak dry sun-dried tomatoes in warm water for 20 minutes until plump, then pat dry and proceed with the recipe, using olive oil in place of the tomato oil.
Is Tomato Pesto suitable for vegans?
Switch out the Parmesan for a vegan hard cheese or a couple tablespoons of nutritional yeast. The flavor is still vibrant, robust, and totally plant-based!
How can I adjust the texture if it’s too thick or too thin?
If your pesto comes out too thick, simply add a bit more oil or a splash of water until it’s just right. If it’s too thin, blend in a few more sun-dried tomatoes or nuts to thicken it up.
Final Thoughts
If you’re craving bold flavors with hardly any effort, this Tomato Pesto is your answer. It’s colorful, bursting with personality, and incredibly easy to love! Give it a try and see just how many dishes can be transformed by a single, vibrant spoonful.
Print
Tomato Pesto Recipe
- Total Time: 10 minutes
- Yield: 1 cup 1x
- Diet: Vegetarian
Description
A flavorful and versatile tomato pesto recipe that can be used as a pasta sauce, sandwich spread, or pizza topping. This homemade pesto is easy to make and bursting with the rich flavors of sun-dried tomatoes, basil, and Parmesan cheese.
Ingredients
Sun-dried Tomato Pesto:
- 1/2 cup sun-dried tomatoes (packed in oil, drained)
- 1/4 cup oil from sun-dried tomatoes or olive oil
- 1/3 cup grated Parmesan cheese
- 1/4 cup pine nuts or walnuts, toasted
- 2 cloves garlic
- 1 cup fresh basil leaves
- Salt and black pepper to taste
- Juice of 1/2 lemon (optional, for brightness)
Instructions
- In a food processor, combine the sun-dried tomatoes, Parmesan, nuts, garlic, and basil. Pulse until finely chopped.
- With the motor running, slowly drizzle in the oil until the mixture becomes smooth and spreadable, scraping down the sides as needed. Season with salt, pepper, and lemon juice if using. Blend again briefly to combine.
Notes
- Store in an airtight container in the fridge for up to 1 week or freeze for longer storage.
- Use as a pasta sauce, sandwich spread, or pizza topping.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Sauce
- Method: No-Cook
- Cuisine: Italian
Nutrition
- Serving Size: 2 tablespoons
- Calories: 130
- Sugar: 1 g
- Sodium: 180 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 5 mg
