Tomato Pesto

When the air starts to shift from the heavy heat of July to the golden glow of late August, one of the true joys of the season arrives in full: tomatoes. Baskets of them, sun-ripened and fragrant, overflow from farmers market stalls and backyard gardens alike. And at our house, that means one thing—tomato pesto. Unlike the more famous basil version, tomato pesto is a rich, earthy spread that captures the essence of summer in every spoonful.

I first tasted tomato pesto on a rustic wooden table in a small hilltop town in Tuscany. It was spooned over thick slices of toasted bread and drizzled with local olive oil. The flavor was unlike anything I’d had before—sweet, savory, tangy, and slightly smoky. Since then, I’ve recreated and tweaked the recipe every tomato season, folding in new ingredients and methods to make it even more irresistible. This version is my favorite yet—deeply flavorful and versatile, perfect as a pasta sauce, sandwich spread, or dip.

Whether you’re preserving the last of your summer harvest or just looking for a fresh twist on pesto, this tomato pesto will become a staple in your kitchen.

Why You’ll Love This Recipe:

• Seasonal and Fresh – A delicious way to use ripe summer tomatoes.
• Versatile – Use as a sauce, spread, or dip.
• Easy to Make – Comes together in just minutes in a food processor.
• Flavorful – A perfect balance of sweet sun-dried tomatoes and savory roasted nuts.

INGREDIENTS YOU’LL NEED:

• 1 cup sun-dried tomatoes packed in oil, drained
• 1/2 cup grated Parmesan cheese
• 1/3 cup roasted almonds (or pine nuts)
• 1 clove garlic
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon crushed red pepper flakes (optional)
• 1/2 cup extra-virgin olive oil
• 1/2 cup fresh cherry tomatoes (optional, for extra freshness)

HOW TO MAKE Tomato Pesto:

Simple Steps to the Best Tomato Pesto Ever

Making tomato pesto is a satisfying process that fills your kitchen with the irresistible aroma of garlic, cheese, and tomatoes. It’s the kind of recipe you’ll come back to year after year.

STEP-BY-STEP INSTRUCTIONS:

Step 1: Prep Your Ingredients
Drain the sun-dried tomatoes if they’re packed in oil (don’t rinse—you want the flavor). Grate your Parmesan fresh if possible, and gather all ingredients so they’re ready to go.

Step 2: Toast the Nuts (Optional, but Recommended)
If using almonds or pine nuts, lightly toast them in a dry skillet over medium heat for 3–5 minutes, until fragrant. This adds a layer of richness and depth.

Step 3: Blend the Base
In a food processor, combine the sun-dried tomatoes, garlic, almonds, Parmesan, salt, pepper, and crushed red pepper flakes. Pulse until everything is finely chopped.

Step 4: Add the Olive Oil
While the processor is running, drizzle in the olive oil slowly until the mixture becomes smooth but still a bit textured. You can add the fresh cherry tomatoes now if using, for a burst of fresh flavor.

Step 5: Taste and Adjust
Taste your tomato pesto and adjust seasonings if needed. Add more salt, pepper, or oil until you get your perfect balance.

Step 6: Use or Store
Use immediately or spoon into a jar, cover with a thin layer of olive oil, and refrigerate.

HELPFUL TIPS:

• Consistency Matters: Add more olive oil if you prefer a looser sauce, or keep it thick for spreading on toast.
• Customize the Nuts: Almonds give a deep nuttiness, but you can also try cashews or sunflower seeds.
• Make It Vegan: Use nutritional yeast instead of Parmesan for a dairy-free version.
• Storage Tip: Always top with a little olive oil before storing to preserve freshness and color.

DETAILS:

Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Yield: About 1 1/2 cups
Category: Sauce, Condiment
Method: Blended
Cuisine: Italian-Inspired
Diet: Vegetarian

NOTES:

You can double this recipe easily to make a big batch for freezing. Spoon into ice cube trays, freeze, and then transfer to a zip-top bag. Perfect for single servings in pasta or as a quick sauce base.

NUTRITIONAL INFORMATION (Per 2 Tbsp serving):

Calories: 110
Fat: 10g
Carbohydrates: 3g
Protein: 2g
Fiber: 1g
Sugar: 1g

FREQUENTLY ASKED QUESTIONS:

Can I use dry-packed sun-dried tomatoes?
Yes, but soak them in warm water for 10–15 minutes and pat dry before using.

How long does tomato pesto last in the fridge?
It lasts up to one week in an airtight container. Always top with a layer of olive oil to keep it fresh.

Can I freeze tomato pesto?
Absolutely. Freeze in small portions and thaw as needed for sauces or spreads.

STORAGE INSTRUCTIONS:

Store in an airtight container in the fridge for up to 7 days. To freeze, portion into small containers or ice cube trays. Freeze for up to 3 months.

Related Recipes:

If you liked this recipe, you’ll definitely enjoy these other cheesy delights:

• Pesto Bruschetta Chicken
• Grilled Pineapple Chicken Kabobs
• BBQ Chicken Mac and Cheese

CONCLUSION:

Tomato pesto brings together the best of late summer in a rich, versatile spread that’s bursting with flavor. Whether you’re preserving a tomato bounty or looking for a quick way to elevate your weeknight meals, this recipe has you covered. It’s easy, endlessly adaptable, and sure to become a favorite in your kitchen. Make it once, and you’ll find yourself craving it year-round.

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