Can I use other types of tomatoes?

Absolutely! Grape tomatoes or any small, sweet variety will give you similar roasting results. If using larger tomatoes, chop them into bite-sized pieces before roasting.

Can I make this pesto nut-free?

Yes. Sunflower seeds or pepitas make a great nut-free sub and still provide that creamy body and toasty flavor.

Is a food processor necessary?

A blender will work, but a food processor gives you more control over the final texture. If you don’t have either, a mortar and pestle and some elbow grease can get the job done—rustic style!

What’s the best pasta shape for this pesto?

Short pastas like penne or fusilli catch the chunky bits beautifully, but honestly any pasta you love will work. Even spaghetti is a winner!

Tomato Pesto (Sicilian Pesto) Recipe

Name: Tomato Pesto (Sicilian Pesto) Recipe
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: Italian
Ingredients: 1 pint cherry tomatoes; 1 cup packed basil leaves; 1 large clove garlic, peeled and smashed; ½ cup extra-virgin olive oil (plus 1 tablespoon for roasting tomatoes); ½ cup slivered almonds; ½ cup grated Parmesan cheese; 1 teaspoon kosher salt

If you love bold Mediterranean flavors but don’t want to spend hours in the kitchen, this Tomato Pesto—known as Sicilian Pesto—is about to become your new weeknight secret weapon. It’s everything you want in a homemade sauce: deeply roasted tomatoes, fragrant basil, creamy Parmesan, and just the right amount of toasted almonds to make each bite irresistible. Spread it, toss it, dip it—this pesto has a velvety texture, a delightful mix of sweet, nutty, and savory, and it comes together in just about 25 minutes. It’s a no-fuss recipe you’ll come back to every time you crave something spectacular but simple.

Why You’ll Love This Recipe

Fast and Fuss-Free: From start to finish, you’ll need less than half an hour, and the only “hard work” is a few quick pulses in the food processor.
Unbelievable Flavor: Roasting cherry tomatoes intensifies their natural sweetness and pairs effortlessly with punchy garlic and freshly torn basil.
Customizable Texture: Blend it smooth for a silky pasta sauce or leave it a little chunky for a rustic sandwich spread—both ways are amazing.
Perfect for Meal Prep: This pesto keeps beautifully in the fridge, so you’ll have a ready-to-go flavor boost for days.

Ingredients You’ll Need

Here’s what you’ll need for this game-changing Sicilian Tomato Pesto, and why each ingredient matters:

Cherry Tomatoes: Roasting them releases a sweet, jammy depth—don’t skip this step!
Extra-Virgin Olive Oil: The foundation for any pesto, lending rich, peppery notes and helping everything blend together.
Slivered Almonds: Toasting elevates their flavor and adds the most lovely nuttiness and creamy body.
Garlic: Just one large clove gives all the aromatic punch you need; smashing it first smooths out any sharp edges.
Basil Leaves: Bright, herbal, and oh-so-fresh—use lots for that classic pesto flair!
Parmesan Cheese: Adds saltiness and luxurious umami; fresh-grated is best for melting into the sauce.
Kosher Salt: Balances and highlights all the other flavors—don’t be shy with a generous pinch.

Tip: Always taste and adjust salt at the very end—every cheese and batch of tomatoes is a little different.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Feeling creative? This pesto begs for experimentation:

Nut Swap: Try toasted pine nuts or walnuts for a different kind of richness.
Herb Adventure: Mix in a handful of fresh mint or parsley with the basil for a lighter, brighter spin.
Spicy Kick: Add a small pinch of crushed red pepper flakes for gentle heat.
Vegan Option: Skip the Parmesan and use a spoonful of nutritional yeast plus a bit more salt for a plant-based version.

How to Make Tomato Pesto (Sicilian Pesto)

1. Roast the Tomatoes

Preheat your oven to 400°F and get a baking sheet ready by lining it with foil. Spread the cherry tomatoes out in a single layer, drizzle with a bit of olive oil, and give them a quick toss to coat. Roast for about 20 minutes, until the tomatoes soften and their skins start to split. This is where the magic happens—let them cool for a few minutes before moving on.

2. Toast the Almonds

While your tomatoes roast, pop the slivered almonds into a dry skillet over medium-low heat and toss frequently until golden and fragrant (about 5 minutes). This step makes the nuts extra flavorful and gives the pesto its unique character.

3. Blend the Base

In your food processor, combine the toasted almonds and garlic. Blitz until they’re finely chopped. Then add your cooled (not piping hot) roasted tomatoes—use a slotted spoon so you don’t carry over too much liquid—plus fresh basil, Parmesan, and salt.

4. Emulsify with Olive Oil

Pulse everything until combined, then with the processor running, slowly drizzle in the remaining olive oil. Keep blending until you reach your desired texture, creamy or chunky—it’s totally up to you. Taste for seasoning and adjust if needed.

Note: If you like your pesto a bit runnier (for pasta), add an extra splash of olive oil at the end.

Pro Tips for Making the Recipe

Don’t Rush the Roasting: Allow tomatoes to cool slightly before blending; the flavor is deeper, and the pesto holds together better.
Toast the Almonds Evenly: Stir constantly so they don’t burn—golden, not brown, is the goal.
Choose High-Quality Oil: It forms the backbone of your pesto, so splurge on a good extra-virgin olive oil.
Skip Too Much Tomato Liquid: Adding just the roasted tomatoes (not all their juices) keeps your pesto thick and luscious.

How to Serve

This Sicilian Tomato Pesto is crazy versatile—here’s how to enjoy it:

Pasta

Toss generously with hot, just-drained pasta for a quick and vibrant dinner. A little pasta cooking water can help the sauce coat every noodle.

Bruschetta

Spread over toasted baguette slices for an easy appetizer, then top with extra basil or a shaving of Parmesan.

Sandwiches & Wraps

Add a spoonful to chicken, ham, or veggie sandwiches instead of mayo—total game-changer.

Dips & Spreads

Serve alongside raw veggies, focaccia, or grilled meats as a vibrant dip.

Make Ahead and Storage

Storing Leftovers

Keep leftover tomato pesto in an airtight container in the refrigerator for up to one week. Pour a thin layer of olive oil over the top before sealing to preserve freshness and color.

Freezing

Fantastic news: this pesto freezes like a dream! Spoon it into small freezer-safe containers or even ice cube trays for single-serve portions, then transfer cubes to a zip-top bag. Freeze for up to three months.

Reheating

There’s usually no need to reheat—just give it a stir and use it straight from the fridge. For pasta, let the heat of the noodles do the work.

FAQs

Can I use other types of tomatoes?

Absolutely! Grape tomatoes or any small, sweet variety will give you similar roasting results. If using larger tomatoes, chop them into bite-sized pieces before roasting.
Can I make this pesto nut-free?

Yes. Sunflower seeds or pepitas make a great nut-free sub and still provide that creamy body and toasty flavor.
Is a food processor necessary?

A blender will work, but a food processor gives you more control over the final texture. If you don’t have either, a mortar and pestle and some elbow grease can get the job done—rustic style!
What’s the best pasta shape for this pesto?

Short pastas like penne or fusilli catch the chunky bits beautifully, but honestly any pasta you love will work. Even spaghetti is a winner!

Final Thoughts

This Tomato Pesto (Sicilian Pesto) is pure Mediterranean sunshine in a jar—easy enough for a weeknight and special enough for guests. Roasted tomatoes, fresh basil, and toasted almonds blend together to create something truly crave-worthy. Don’t be afraid to experiment and make it your own. There’s really no wrong way to enjoy this one, so grab a pint of tomatoes and see where your next meal takes you!