Tomato Pesto Recipe packs sweet-tart tomato punch, fresh basil aroma, and a garlicky, nutty finish. It suits busy cooks, pasta lovers, and sandwich builders, and you can whip it up in 10 minutes flat. I first tossed it with spaghetti after a long Tuesday and felt like I cheated the clock.
Why You Should Try This Tomato Pesto Recipe
This tomato pesto recipe delivers bold tomato depth from sun-dried tomatoes, bright basil, and a creamy, cheesy body that clings to pasta like a champ. It uses pantry staples, scales easily, and works as a pasta sauce, sandwich spread, pizza topper, or marinade.
Big flavor, minimal effort, and my family scraped the bowl clean ★★★★★
Ingredients You’ll Need
- Oil-packed sun-dried tomatoes, drained: 1 cup packed, about 170 g (use the good stuff in jars; the packing oil boosts flavor)
- Fresh basil leaves: 2 cups lightly packed, about 50 g
- Parmesan or Pecorino Romano, finely grated: 1/2 cup
- Nuts, toasted: 1/3 cup pine nuts or walnuts or almonds work well
- Garlic: 2 medium cloves
- Tomato paste: 1 tablespoon (tube works great and lasts in the fridge)
- Lemon juice: 1 tablespoon
- Red pepper flakes: 1/4 teaspoon, optional
- Extra-virgin olive oil: 1/2 to 3/4 cup, as needed for texture
- Kosher salt and black pepper to taste
Substitutions and notes:
- Use half basil and half flat-leaf parsley if basil runs low.
- Swap Parmesan with nutritional yeast for a dairy-free version, then add a pinch more salt.
- Use roasted salted almonds in a pinch, then reduce added salt slightly.
- If your sun-dried tomatoes are dry-packed, soften them in hot water for 10 minutes, then pat dry and add a bit more oil.
Equipment:
- Food processor or blender
- Skillet for toasting nuts
- Grater or Microplane
- Measuring cups and spoons
- Rubber spatula and a jar with lid
How to Make Tomato Pesto Recipe
Toast the nuts
Warm a dry skillet over medium heat. Add the nuts and toast, stirring, until golden and fragrant, 3 to 4 minutes. Cool for a minute so they blend cleanly.
Load the processor
Add drained sun-dried tomatoes, basil, toasted nuts, garlic, tomato paste, red pepper flakes, 1/2 teaspoon salt, and a few grinds of pepper to the processor. Pulse 8 to 10 times until finely chopped and coarse-sandy.
Add cheese and lemon
Add the grated cheese and lemon juice. Pulse a few times to mix and brighten the flavor.
Stream in the oil
Turn the machine on and stream in 1/2 cup olive oil. Scrape the bowl, check texture, and add up to 1/4 cup more oil for a scoopable, glossy pesto that still holds its body.
Taste and adjust
Taste and add more salt, pepper, or lemon to balance. If you plan to toss with hot pasta, keep the pesto a touch thick since pasta water will loosen it.
Serve or store
Use it right away with pasta, on crostini, or as a pizza base. If storing, transfer to a jar and smooth the top with a thin oil layer.
Tips & Tricks
- Pack the cup of sun-dried tomatoes tightly to lock in that deep tomato hit.
- Use a splash of the jar oil for extra flavor and color.
- Reserve 1/2 cup pasta water and toss fast so the sauce turns silky and clings.
- Keep the nuts lightly toasted, not dark, to avoid bitterness.
- Go dairy-free by skipping cheese and adding 1 teaspoon white miso for savory depth.
- If the pesto tastes flat, add a pinch of salt and a small squeeze of lemon, then taste again.
- Short on basil? Mix in baby spinach to stretch the greens while keeping color bright.
What to Serve with Tomato Pesto Recipe
Toss it with spaghetti, tortellini, or gnocchi, then shower with more cheese and black pepper. Spoon it over grilled chicken, shrimp, or salmon, or spread it on a turkey and mozzarella panini. Swirl it into tomato soup, dollop it on eggs, or use it as a base for a veggie pizza with roasted mushrooms and olives. Pair it with a crisp sauvignon blanc or a light lager and call it dinner.
Make-Ahead and Storage
Refrigerate in an airtight jar for 5 to 7 days and cover the surface with a thin oil layer to keep the color bright. Freeze portions in ice cube trays or small deli cups for up to 3 months, then pop out what you need. Thaw overnight in the fridge or on the counter for 30 minutes. Skip direct high heat; instead, let it come to room temp and toss with hot pasta or warm gently with a splash of water in a skillet on low.
Tomato Pesto Recipe
Ingredients
Instructions
- Toast the nuts in a dry skillet over medium heat, stirring frequently, until golden and fragrant, about 3 to 4 minutes. Remove from the heat and let cool briefly.
- Add the drained sun-dried tomatoes, basil, toasted nuts, garlic, tomato paste, red pepper flakes (if using), 1/2 teaspoon kosher salt, and a few grinds of black pepper to a food processor or blender. Pulse 8 to 10 times until everything is finely chopped and the mixture looks coarse-sandy.
- Add the grated Parmesan or Pecorino and the lemon juice. Pulse a few more times to combine and brighten the flavor.
- With the machine running, slowly stream in 1/2 cup olive oil. Stop and scrape down the sides, then assess the texture. Add up to 1/4 cup more oil and process until the pesto is glossy, scoopable, and thick but not pasty.
- Taste and adjust seasoning with more salt, pepper, or a small squeeze of lemon if needed. Keep the pesto slightly thick if you plan to loosen it with hot pasta water.
- Use immediately with pasta, on crostini, or as a pizza base, or transfer to a jar. Smooth the surface and cover with a thin layer of olive oil before refrigerating.
Notes
Approximate per 1/4-cup serving (about 8 servings total): 210 calories; fat 20 g; saturated fat 4 g; carbohydrates 4 g; fiber 1 g; sugars 2 g; protein 4 g; sodium 260 mg. Values will vary based on specific ingredients, oil amount, and portion size.