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The Best Tomato Pesto Recipe

This delightful tomato pesto blends roasted tomatoes, fresh basil, toasted pine nuts, and Parmesan cheese for a vibrant flavor that will surpass any raw or sun-dried variant. Plus, it’s incredibly easy to whip up!

A plate of gnocchi topped with red pesto sauce and garnished with grated cheese and a basil leaf.

Why Make This Recipe

Roasting tomatoes concentrates their natural sweetness, enhancing the overall flavor.
This pesto uses classic ingredients, ensuring an authentic Italian taste (only 6 ingredients required!).
Versatile use: perfect as a pasta sauce, a spread for crostini or sandwiches, or a tasty dip.
It’s an excellent way to use up those extra ripe tomatoes during peak season!

🥗 Ingredients

Tomatoes: Use ripe summer tomatoes—plum or slicing varieties work well. Plum tomatoes are preferred for their meaty texture and fewer seeds.
Olive Oil: Extra-virgin olive oil is recommended for the best flavor and silky texture.
Pine Nuts: Traditional for pesto, but feel free to replace them with other nuts like almonds or walnuts.
Basil: Provides a fresh, summery taste. You can substitute half the amount with parsley if desired.
Parmesan Cheese: High-quality Parmigiano Reggiano will elevate your pesto. For a vegan option, simply omit it.

🥣 Step-by-Step Instructions

Preparing the Tomatoes

First, preheat your oven to 425°F (220°C).

Next, halve 1 pound of plum tomatoes or slice larger tomatoes thickly. Place them in a large bowl and toss with 1 tablespoon of olive oil and ¼ teaspoon of salt.

Spread the tomatoes in a single layer on a foil-lined baking sheet and roast for about 35-40 minutes, until they soften and start to brown around the edges.

Toasting the Pine Nuts

While the tomatoes roast, toast ½ cup of pine nuts in a small nonstick skillet over medium-low heat. Stir frequently to avoid burning. Once toasted, let them cool.

Blending the Pesto

Once the tomatoes are roasted, scrape them into a food processor. Add the cooled pine nuts, ½ cup of packed basil leaves, ½ teaspoon of salt, 3 tablespoons of Parmesan cheese, and 4 tablespoons of olive oil. Toss in one peeled garlic clove.

Blend everything until smooth, scraping the sides as needed. Taste and adjust the salt if necessary. If you prefer a thinner pesto, add more olive oil to your liking.

🥄 Storage Tips

Store any leftover tomato pesto in an airtight container in the refrigerator for up to 5 days. To maintain vibrant color, drizzle a little olive oil over the top. You can also freeze the pesto in a freezer-safe container for up to 3 months.

Using ice cube trays for freezing is a great idea; you can simply pop out a cube whenever needed, perfect for enriching soups!

👩‍🍳 Expert Tips

Opt for the ripest tomatoes you can find; they’ll offer the best flavor and vivid color for this recipe. If fresh tomatoes aren’t at their peak, consider adding a few sun-dried tomatoes to enhance flavor.

Avoid over-blending! You want some texture from the nuts and little flecks of basil to remain visible. Over-blending can wash out the vibrant color.

When using this pesto in pasta, don’t forget to save some pasta cooking water. Toss your cooked pasta with the pesto, adding a touch of reserved water to achieve a smooth sauce.

Don’t limit yourself to pasta—this pesto is fantastic on grilled fish, roasted veggies, or even spread onto a grilled cheese sandwich. If you’re feeling adventurous, use it in a baked dish like Oeufs Cocotte!