Tomato Pesto (Sicilian Pesto) is summer sunshine in a bowl—bright, savory, and impossibly fresh. Unlike traditional basil pesto, this Sicilian spin stars sweet roasted cherry tomatoes and toasted almonds for a vibrant, nutty depth that’s absolutely unforgettable. I make it by the jarful every tomato season, and I promise you’ll fall head over heels for this Mediterranean classic!
Why You’ll Love This Recipe
- Unbeatable Freshness: Roasted cherry tomatoes and basil leave every bite bursting with summer flavor.
- Quick & Easy: The whole Tomato Pesto (Sicilian Pesto) recipe comes together in just about 25 minutes.
- Naturally Versatile: Toss it with pasta, dollop it on crostini, or use it as a savory sauce for veggies, fish, or chicken.
- Unexpected Twist: Toasted almonds add a unique richness and crunch you’ll never find in typical pesto.
Ingredients You’ll Need
You won’t believe how just a handful of simple, sunny ingredients come together to make a show-stopping Tomato Pesto (Sicilian Pesto). Each one is essential for its own reason—here’s how the magic works, ingredient by ingredient!
- Cherry tomatoes: Roasting brings out sweetness and juicy depth—use the ripest you can find for the best flavor.
- Extra-virgin olive oil: It adds body and silkiness, so choose a quality oil for a lovely fruity finish.
- Slivered almonds: Toasted until golden, they bring a subtle nutty richness that defines Sicilian pesto.
- Garlic: One big clove gives a clean garlicky backbone without being overwhelming.
- Fresh basil leaves: Packed by the cupful, basil keeps that classic pesto brightness alive and well.
- Grated Parmesan cheese: It melts into the sauce for savory, salty depth—don’t skip it!
- Kosher salt: Brings the whole medley together and elevates all the other flavors.
Variations
The beauty of Tomato Pesto (Sicilian Pesto) is how effortlessly adaptable it is. You can tweak it to fit your pantry, your tastes, or any special dietary needs—just have fun and let your taste buds be your guide!
- Switch up the nuts: Try pine nuts, pistachios, or even walnuts instead of almonds for a totally new twist.
- Make it vegan: Replace the Parmesan with a scoop of nutritional yeast or your favorite vegan cheese for all the savory notes, dairy-free.
- Use different herbs: Add a little mint, parsley, or arugula with the basil for a fresh layer of flavor.
- Spicy kick: Add a pinch of crushed red pepper flakes or a slice of Calabrian chili to the mix for some gentle heat.
How to Make Tomato Pesto (Sicilian Pesto)
Step 1: Roast the Cherry Tomatoes
First, preheat your oven to 400°F and line a sheet pan with aluminum foil for easy cleanup. Toss the cherry tomatoes with a tablespoon of olive oil right on the pan, using your hands to coat them well. Spread them into a single layer and let them roast for 20 minutes—the skins will blister and the juices will caramelize, concentrating all that summery sweetness. Let them cool while you toast the nuts.
Step 2: Toast the Almonds
While the tomatoes roast, set a small skillet over medium-low heat and add the slivered almonds. Stir and toss them often—stay close so they don’t scorch! In about 5 minutes, they’ll be deeply golden and fragrant, with a toasty aroma that signals they’re ready. Cool briefly before using.
Step 3: Blend the Tomato Pesto (Sicilian Pesto)
Add your toasted almonds and garlic to the bowl of a food processor. Pulse until everything’s finely chopped—this base gives the pesto its signature nutty texture. Next, use a slotted spoon to add your cooled, roasted tomatoes (so you don’t water things down), along with basil, Parmesan, and kosher salt. Pulse again, scraping down the sides if needed, until the mixture is well combined—smooth or a little chunky, to your liking!
Step 4: Emulsify with Olive Oil
With the food processor running, drizzle in the remaining olive oil slowly until your Tomato Pesto (Sicilian Pesto) is thick, glossy, and spoonable. That’s it! Taste and adjust salt if needed, then swirl it over pasta or stash it in a jar for later (good luck waiting!).
Pro Tips for Making Tomato Pesto (Sicilian Pesto)
- Roasting Moves the Needle: Let those cherry tomatoes blister and caramelize—don’t shortcut this, it’s the heart of the flavor.
- Golden Almond Rule: Take almonds off the heat the second they smell nutty and turn golden, as they keep toasting off-heat.
- Skip the Tomato Liquid: Use a slotted spoon for the tomatoes to avoid a watery pesto—this keeps every spoonful creamy and scoopable.
- Customize the Consistency: Pulse less for a chunky texture or blend longer for silky smooth pesto—there’s no wrong answer!
How to Serve Tomato Pesto (Sicilian Pesto)
Garnishes
Scatter on torn basil leaves, a shower of shaved Parmesan, or even a drizzle of your fanciest olive oil for an herby, glistening finish. A handful of extra toasted almonds adds crunch and turns any bowl of pasta or crostini into a restaurant-worthy plate.
Side Dishes
Tomato Pesto (Sicilian Pesto) shines alongside crispy roasted vegetables, tender grilled chicken, or a simple green salad tossed in a lemony vinaigrette. I also love it with a side of crusty bread to mop up every last drop!
Creative Ways to Present
Swirl pesto onto your serving platter and nestle grilled shrimp or sliced steak on top for a dramatic, dinner-party look. Or, tuck it into sandwich wraps, spoon it onto eggs at brunch, or fill mini tart shells for a seriously irresistible appetizer.
Make Ahead and Storage
Storing Leftovers
Store leftover Tomato Pesto (Sicilian Pesto) in an airtight jar in the refrigerator, pressing a little extra olive oil over the top to prevent oxidation. It’ll keep beautifully for 3 to 4 days, perfect for quick meals and snacks.
Freezing
This pesto freezes like a dream! Spoon it into small containers or ice cube trays (for handy single servings), freeze until solid, then transfer to a freezer bag. It stays vibrant for up to 2 months—just thaw in the fridge before using.
Reheating
Tomato Pesto (Sicilian Pesto) is best served at room temperature or gently warmed. If needed, just take it out ahead of serving or let it warm up from fridge-chill with freshly cooked pasta—never boil, or you’ll lose those delicate flavors!
FAQs
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Can I use regular tomatoes instead of cherry tomatoes?
Absolutely! If you only have larger tomatoes, just chop them into bite-sized pieces before roasting. Cherry tomatoes are preferred for their natural sweetness and lower water content, though, so try to use them if you can.
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Is Tomato Pesto (Sicilian Pesto) vegetarian?
This recipe is vegetarian, thanks to Parmesan cheese. For strict vegetarians, use a Parmesan without animal rennet or substitute with a vegetarian-friendly hard cheese.
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What pasta shapes work best with this pesto?
Short, ridged pastas like fusilli, rigatoni, or orecchiette really grip the sauce. But honestly, anything from spaghetti to penne will work—you can even use it as a spread or dip if you want to skip the pasta altogether!
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Can I make Tomato Pesto (Sicilian Pesto) without a food processor?
Yes! You can use a high-speed blender, or for a rustic approach, finely chop everything by hand (a sharp knife and patience help). The result will be slightly chunkier but just as delicious.
Final Thoughts
If you adore bold summer flavors, this Tomato Pesto (Sicilian Pesto) begs to be on your table. It’s quick, stunningly vibrant, and destined to become a staple the second you try it. I can’t wait for you to make it—let me know how you enjoy your first taste of Sicily!
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Tomato Pesto (Sicilian Pesto) Recipe
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 8 servings 1x
- Category: Sauce
- Method: Roasting, Blending
- Cuisine: Italian
- Diet: Vegetarian
Description
This Tomato Pesto recipe, also known as Sicilian Pesto, offers a delightful twist on the classic basil pesto by incorporating roasted cherry tomatoes and slivered almonds for a rich and flavorful sauce.
Ingredients
Roasted Tomatoes:
- 1 pint cherry tomatoes
- 1 tbsp extra-virgin olive oil
Pesto:
- 1/2 cup slivered almonds
- 1 large clove garlic, peeled and smashed
- 1 cup packed basil leaves
- 1/2 cup grated Parmesan cheese
- 1 tsp kosher salt
- 1/2 cup extra-virgin olive oil
Instructions
- Roast the Tomatoes: Preheat the oven to 400°F. Coat tomatoes with 1 tbsp olive oil, roast for 20 minutes, then let cool.
- Toast the Almonds: In a skillet, toast almonds over medium-low heat until golden brown, about 5 minutes.
- Prepare the Pesto: Pulse almonds and garlic in a food processor. Add roasted tomatoes, basil, Parmesan, salt. Drizzle olive oil while pulsing until smooth.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 3g
- Sodium: 320mg
- Fat: 19g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 5mg
