Tomato Pesto: A Bright, Fresh Recipe for Any Meal

This tomato pesto uses fresh Roma tomatoes, basil, nuts, garlic, Parmesan, and olive oil for a bright, spoonable sauce. Briefly seed and drain the tomatoes first so the finished pesto tastes concentrated instead of watery.

Start with ¼ cup olive oil, then add more as needed, up to ½ cup. The recipe makes about 1½ cups, enough for pasta, sandwiches, vegetables, and dipping.

Tomato Pesto Ingredients: 1 lb Roma Tomatoes, ½ Cup Nuts, and ¼–½ Cup Oil

• 1 lb ripe Roma or plum tomatoes, halved lengthwise and cored
• ½ cup nuts, such as pine nuts, walnuts, almonds, or cashews
• 1 packed cup fresh basil leaves, washed and thoroughly dried
• 1 small garlic clove, peeled
• ½ cup finely grated Parmesan
• ¼ cup extra-virgin olive oil, plus up to ¼ cup more
• 1 tablespoon lemon juice or red wine vinegar
• ½ teaspoon kosher salt, plus more to taste
• ¼ teaspoon freshly ground black pepper

Roma tomatoes work especially well because they have firm flesh and less water than slicing tomatoes. Choose tomatoes that feel heavy for their size but are fully ripe, fragrant, and free from soft spots.

For a vegan tomato pesto recipe, replace the Parmesan with ¼ cup nutritional yeast plus 1 tablespoon white miso. The miso adds savory depth and helps replace the cheese’s saltiness. Use walnuts or cashews for a fuller texture, or pine nuts for a more delicate flavor.

Toast the nuts if you want a deeper, more rounded taste. Place them in a dry skillet over medium-low heat for three to five minutes, stirring often. Remove them as soon as they smell nutty and begin to brown, then cool them completely before blending.

Control Tomato Moisture: Seed or Drain Before Blending

Moisture control determines whether the pesto is thick and spreadable or thin enough to coat pasta. Roma tomatoes need less preparation, but removing their watery centers still improves the texture.

1. Cut each tomato in half lengthwise.
2. Use a small spoon or your fingers to remove the seeds and loose gel. Leave the firm outer flesh and a little pulp intact.
3. Arrange the tomato halves cut-side down in a fine-mesh strainer or colander over a bowl.
4. Let them drain for 15 to 20 minutes, then pat the cut surfaces dry with a clean towel.

For a thick sandwich spread or dip, drain the tomatoes for up to 30 minutes. For a looser pasta sauce, 10 to 15 minutes is enough. Do not squeeze the tomatoes aggressively, because that removes flavorful pulp along with excess liquid.

If your tomatoes are unusually juicy, reserve the drained liquid instead of discarding it. A spoonful can loosen the pesto later without adding more oil. If the tomatoes are already firm and meaty, simply seed them and pat them dry.

Tomato Pesto Recipe: Blend to the Right Texture

1. Pulse the dry ingredients. Add the nuts and garlic to a food processor. Pulse six to eight times, until the nuts are finely chopped but not reduced to a paste.
2. Add the fresh ingredients. Add the drained tomatoes, basil, Parmesan, lemon juice, salt, and pepper. Pulse in short bursts until the mixture looks coarse and evenly combined.
3. Stream in the oil. With the processor running, pour in ¼ cup olive oil slowly. Stop once the mixture is blended but still has small pieces of tomato and herbs.
4. Check the consistency. Scrape down the sides, then pulse again. Add more oil one tablespoon at a time only if the pesto looks dry or will not hold together.
5. Taste and season. Add more salt for flavor, lemon juice for brightness, or black pepper for warmth. Pulse once or twice to combine.

The best texture is thick enough to mound on a spoon but soft enough to spread without tearing bread. It should contain fine nut particles and tiny flecks of basil rather than look completely smooth. Over-blending can make the basil dull and warm the oil, so use short pulses and pause to scrape the bowl.

For a spread, stop at about ¼ cup oil. For a spoonable dip or vegetable topping, use roughly ⅓ cup. A silky consistency may need the full ½ cup, especially if the tomatoes were heavily drained.

To make the pesto sauce thinner without making it oily, add one tablespoon of reserved tomato liquid or warm water at a time. For pasta, use starchy pasta water instead. It loosens the mixture and helps it cling to noodles. If the pesto becomes too thin, blend in a few more nuts or a tablespoon of Parmesan.

Do not cook the pesto during blending. Heat can mute the tomatoes and basil. For a warm dish, toss the finished pesto with hot pasta after removing the pan from the heat.

Tomato Pesto Sauce: Adjust, Serve, and Store (Makes 1½ Cups)

The finished pesto tomato sauce is ready as soon as it is seasoned. Let it stand for five minutes before serving so the salt, lemon, garlic, and basil settle into the tomatoes.

• Pasta: Toss 1½ cups pesto with about 12 ounces cooked pasta. Add 2 to 4 tablespoons pasta water until the sauce coats each strand or piece. Finish with extra Parmesan and basil.
• Sandwiches: Spread 1 to 2 tablespoons on toasted bread, focaccia, or a roll. Pair it with mozzarella, grilled vegetables, chicken, or roasted turkey.
• Vegetables: Spoon it over grilled zucchini, roasted cauliflower, green beans, potatoes, or steamed broccoli.
• Dipping: Serve it at room temperature with crusty bread, crackers, cucumber, bell pepper, or blanched vegetables.
• Grains and proteins: Stir it into cooked rice, farro, or quinoa, or use it as a topping for grilled fish, chicken, tofu, or white beans.

Transfer leftovers to a clean, airtight container. Smooth the surface and press a piece of parchment directly against the pesto, or cover the top with a thin layer of olive oil to reduce air exposure. Refrigerate for up to four days and stir before using.

For longer storage, freeze the pesto in small portions for up to two months. Ice-cube trays work well for individual servings. Thaw it in the refrigerator, then refresh the texture with a splash of olive oil, tomato liquid, or pasta water.