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

Description

This Sicilian Tomato Pesto is a vibrant, savory sauce featuring sweet roasted cherry tomatoes, toasted almonds, fresh basil, and Parmesan. Perfect tossed with pasta, spread on bread, or used as a flavorful dip, this pesto is easy to prepare and brings a delicious Mediterranean twist to your table.

Ingredients

Units Scale

Produce

1 pint cherry tomatoes
1 cup packed basil leaves
1 large clove garlic, peeled and smashed

Oils

1/2 cup extra-virgin olive oil (plus 1 tablespoon for roasting tomatoes)

Nuts

1/2 cup slivered almonds

Dairy

1/2 cup grated Parmesan cheese

Seasonings

1 teaspoon kosher salt

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Instructions

Roast the Tomatoes: Preheat your oven to 400°F. Line a rimmed sheet pan with aluminum foil. Arrange the cherry tomatoes in a single layer, drizzle with 1 tablespoon olive oil, and move them around to coat evenly. Roast for 20 minutes, then set aside to cool completely.
Toast the Almonds: While the tomatoes are roasting, place the slivered almonds in a small skillet over medium-low heat. Cook, tossing occasionally, until the almonds are golden brown and fragrant, about 5 minutes. Remove from heat and let them cool slightly.
Chop Almonds and Garlic: In a food processor, add the toasted almonds and smashed garlic. Pulse until finely ground for a uniform texture.
Blend the Pesto: Add the cooled, roasted tomatoes (using a slotted spoon to avoid excess liquid), basil leaves, grated Parmesan, and kosher salt to the food processor. Pulse until the ingredients are well combined, scraping down the sides for even blending. You can leave it a bit chunky or blend until smooth, based on your preference.
Add Olive Oil: With the processor running, slowly drizzle in the remaining olive oil through the feed chute. Continue processing until the pesto is emulsified and creamy.
Store and Serve: Transfer the pesto to an airtight container and refrigerate. It makes about 2 cups and keeps for up to a week. Use as desired on pasta, bread, or as a dip.

Notes

This pesto recipe is adapted from a traditional Sicilian version.
Pesto yields about 2 cups.
It can be stored in the refrigerator for up to one week.
You can make the pesto chunky or smooth by adjusting the processing time.
Great for pasta, sandwiches, or as a spread for crostini.

Nutrition

Serving Size: 1/4 cup
Calories: 220
Sugar: 2g
Sodium: 340mg
Fat: 20g
Saturated Fat: 3g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 5g
Fiber: 2g
Protein: 5g
Cholesterol: 5mg