Tomato Pesto is an irresistible twist on the classic pesto we all know and love, bringing together bold, tangy sun-dried tomatoes with vibrant basil, savory Parmesan, and a kiss of garlic. This spreadable, swoon-worthy condiment takes just 10 minutes to whip up and instantly transforms simple pastas, sandwiches, and roasted veggies into something truly special. Think of this recipe as your shortcut to deep Italian flavors, any night of the week.
Ingredients You’ll Need
You only need a handful of fresh, wholesome ingredients, but each one shines through and creates a burst of flavor, color, and texture. This is one of those recipes where quality matters, so choose the best you can find — the pesto will thank you!
- Sun-dried tomatoes (1 cup, packed in oil, drained): These bring a deep tomato flavor and a chewy, luxurious texture that’s essential for authentic tomato pesto.
- Fresh basil leaves (1/2 cup): Basil provides signature pesto fragrance and a touch of brightness.
- Grated Parmesan cheese (1/3 cup): For nuttiness, saltiness, and the perfect dose of umami.
- Pine nuts or walnuts (1/4 cup): These add a gentle crunch and a buttery finish; use what you love or have on hand.
- Garlic cloves (2): Brings a pleasantly sharp flavor that elevates the entire pesto.
- Olive oil (1/2 cup): A high-quality extra-virgin olive oil makes the pesto smooth and rich.
- Tomato paste (1 tablespoon, optional): Use this if you crave an even bolder tomato flavor; it intensifies the color, too.
- Salt and pepper to taste: A sprinkle of each balances and sharpens all the other ingredients.
How to Make Tomato Pesto
Step 1: Prep the Ingredients
Gather up your ingredients and make sure your sun-dried tomatoes are well drained. If you’re using pine nuts or walnuts, you can toast them for a minute or two in a dry skillet to bring out their full flavor, although this step is completely optional. Roughly chop your garlic and basil so they blend more easily in the food processor.
Step 2: Blend the Base
Add your sun-dried tomatoes, fresh basil, grated Parmesan, nuts, and garlic to the bowl of a food processor. Give everything a couple of pulses until the mixture is finely chopped. The aroma will already be irresistible — that’s the magic starting!
Step 3: Add Olive Oil
With the processor running, slowly pour in the olive oil. This step brings everything together, resulting in a creamy, spreadable texture. Scrape down the sides as needed to make sure every bit gets incorporated; you want a luscious, unified pesto.
Step 4: Boost with Tomato Paste (Optional)
If you want your tomato pesto extra-rich and deeply tomatoey, now’s your chance: add the tablespoon of tomato paste. Blend again until super smooth and vibrant. This little addition isn’t traditional, but it adds a big punch of color and flavor.
Step 5: Season to Perfection
Taste your pesto and finish it off with salt and freshly cracked black pepper. Adjust until you’re truly happy with the balance — a pinch here or there can make all the difference.
How to Serve Tomato Pesto
Garnishes
A spoonful of tomato pesto is already buzzing with flavor, but you can dress it up even more! Try a shower of extra grated Parmesan, a drizzle of golden olive oil, or a few torn basil leaves scattered on top for a pop of fresh green.
Side Dishes
Tomato pesto is wildly versatile: swirl it through al dente pasta, spoon it onto grilled chicken, or pair it with roasted vegetables. It’s also divine on thick slices of toasted sourdough or crostini, making any meal feel like a celebration. For a light lunch, serve with a simple green salad and a wedge of crusty bread.
Creative Ways to Present
Go beyond the basics and use your tomato pesto as a pizza sauce base or drizzle over eggs for a Mediterranean brunch. It’s fantastic layered on sandwiches, dolloped onto grain bowls, or served alongside grilled shrimp or lamb. For parties, fill mini tart shells or use as a bright dip for fresh veggies — your guests will definitely want the recipe!
Make Ahead and Storage
Storing Leftovers
Any leftover tomato pesto can be stored in an airtight container in your refrigerator for up to one week. For maximum flavor and freshness, press a piece of plastic wrap directly onto the surface before sealing the lid; this helps keep the pesto vibrant and prevents it from drying out or oxidizing.
Freezing
Tomato pesto freezes beautifully. Spoon it into ice cube trays or small containers and freeze until solid, then transfer the cubes to a zip-top bag for up to 3 months. Thaw as needed and give it a quick stir — the flavor remains incredible, making it a lifesaver for busy weeknights.
Reheating
There’s no need to reheat this pesto, as it’s best enjoyed at room temperature. Simply let it sit out for a few minutes before serving. If you’ve tossed it with hot pasta or spread it onto warm bread, the gentle heat will do the rest and coax out its full aroma.
FAQs
Can I make tomato pesto without nuts?
Absolutely! Just skip the nuts, or substitute with toasted sunflower or pumpkin seeds if you want that little bit of crunch. The flavor will still be delicious, and you’ll get a nut-free version that’s perfect for those with allergies.
What’s the best way to use tomato pesto as a pasta sauce?
Toss your cooked pasta with a generous spoonful of tomato pesto and a splash of the pasta cooking water. This creates a silky, creamy sauce that clings beautifully to every noodle, infusing the dish with intense flavor in seconds.
Can I use dried (not oil-packed) sun-dried tomatoes?
You can! Just soak dried sun-dried tomatoes in hot water for about 20 minutes until they soften, then drain well before using. You may need to add a bit more olive oil to achieve the classic glossy texture in your pesto.
Is tomato pesto gluten-free and vegetarian?
Yes, this recipe is both gluten-free and vegetarian. It contains no bread or wheat-based ingredients and relies on Parmesan for its cheesy richness. If you need a vegan version, swap out the cheese for a dairy-free alternative or nutritional yeast.
Will the flavor get stronger as it sits?
It definitely will! As tomato pesto rests, the flavors meld and deepen. It’s wonderful fresh, but often even better after a few hours in the fridge, making it ideal for prepping in advance or giving as a homemade foodie gift.
Final Thoughts
It’s hard to beat a recipe that’s as simple as it is spectacular — and tomato pesto is exactly that. I hope you give this vibrant, sun-drenched spread a try and discover just how many meals it can elevate with one quick whirl of the blender. Your tastebuds (and your dinner guests) will thank you!
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Tomato Pesto Recipe
- Total Time: 10 minutes
- Yield: 1 cup 1x
- Diet: Vegetarian, Gluten-Free
Description
This Tomato Pesto recipe is bursting with the flavors of sun-dried tomatoes, fresh basil, and Parmesan cheese. It’s easy to make and versatile, perfect for pasta, sandwiches, or as a flavorful topping.
Ingredients
Sun-Dried Tomato Pesto:
- 1 cup sun-dried tomatoes (packed in oil, drained)
- 1/2 cup fresh basil leaves
- 1/3 cup grated Parmesan cheese
- 1/4 cup pine nuts or walnuts
- 2 garlic cloves
- 1/2 cup olive oil
- 1 tablespoon tomato paste (optional for richer flavor)
- Salt and pepper to taste
Instructions
- Combine Ingredients: In a food processor, pulse sun-dried tomatoes, basil, Parmesan, pine nuts, and garlic until finely chopped.
- Add Olive Oil: With the processor running, stream in olive oil until smooth.
- Blend: Scrape sides, add tomato paste (optional), blend again.
- Season: Season with salt and pepper to taste. Use immediately or store in the refrigerator.
Notes
- For a thinner sauce, add more olive oil or pasta cooking water.
- Great for pasta, sandwiches, or as a topping for grilled dishes.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Condiment
- Method: No-Cook
- Cuisine: Italian
Nutrition
- Serving Size: 2 tablespoons
- Calories: 140
- Sugar: 1g
- Sodium: 160mg
- Fat: 13g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 5mg
