I absolutely love this Easy Tomato Pesto (Sicilian Pesto) Recipe because it captures the bright, sun-soaked flavors of Sicily in just a few simple steps. When you first try it, you’ll be amazed at how the roasted cherry tomatoes add a sweet depth that you don’t often get in traditional green pesto. It’s the perfect way to elevate a quick pasta night or add a punch of flavor to grilled meats and veggies.
What makes this recipe really worth trying is how effortlessly it comes together using everyday ingredients, yet it tastes like something you’d get at a cozy trattoria in Italy. If you’re looking for a fresh twist on pesto that’s bursting with color, texture, and warmth, this Easy Tomato Pesto (Sicilian Pesto) Recipe is going to be your new go-to. Plus, you’ll find it’s incredibly versatile and genuinely comforting anytime you need a little Italian sunshine in your kitchen.
Why You’ll Love This Recipe
- Bright & Delicious: Roasted cherry tomatoes bring a natural sweetness and depth you won’t find in plain pesto.
- Simple Ingredients: Uses everyday pantry staples to create a gourmet flavor that’s easy to achieve.
- Versatile Usage: Perfect on pasta, grilled veggies, sandwiches, or even as a dip.
- Quick & Easy: Ready in about 25 minutes, great for last-minute meals or entertaining friends.
Ingredients You’ll Need
Each ingredient in this Easy Tomato Pesto (Sicilian Pesto) Recipe plays a key role in balancing freshness, nuttiness, and richness. Choosing ripe cherry tomatoes and good-quality olive oil really makes a difference, so keep an eye out for those at the market.
- Cherry tomatoes: Look for firm, sweet, and ripe cherry tomatoes to ensure a rich roasted flavor.
- Extra-virgin olive oil: Use the best quality you can find—this really impacts the pesto’s silkiness and aroma.
- Slivered almonds: Toasting them brings out a wonderful nuttiness that’s essential for authentic Sicilian pesto.
- Garlic clove: A large, fresh clove gives just the right punch without overpowering the sunshine of the tomatoes.
- Basil leaves: Fresh and fragrant basil is a must to capture that classic pesto green scent.
- Parmesan cheese: Grated fresh for the creamiest and most savory finish.
- Kosher salt: Balances all the flavors perfectly—adjust to your taste as you blend.
Variations
I like to keep this Easy Tomato Pesto (Sicilian Pesto) Recipe pretty classic, but I’ve definitely played around with a few tweaks depending on what I have on hand or dietary preferences. The beauty of this recipe is it welcomes your personal touches!
- Nut-Free: I swapped almonds for toasted pumpkin seeds once, and it still brought that lovely crunch and nuttiness with an extra twist.
- Vegan Version: Leaving out Parmesan and adding nutritional yeast is a great go-to—I tried that when a friend visited, and it was just as tasty.
- Spicy Kick: Adding a pinch of red chili flakes gave me and my family an extra burst of flavor when we wanted something a bit bolder.
- Chunky vs Smooth: Sometimes I pulse it less for a chunkier texture, which my kids actually prefer when we toss it with pasta.
How to Make Easy Tomato Pesto (Sicilian Pesto) Recipe
Step 1: Roast the Cherry Tomatoes
Preheat your oven to 400°F and line a rimmed baking sheet with aluminum foil for easy cleanup. Spread out the cherry tomatoes in a single layer and drizzle with a tablespoon of olive oil—then use your hands to toss and coat them evenly. Roast for about 20 minutes until the tomatoes burst and caramelize slightly; this roasting step is what brings out that deep, sweet flavor that lovely Sicilian pesto depends on. Don’t forget to set them aside to cool—hot tomatoes can make the pesto watery if added too early.
Step 2: Toast the Almonds
While the tomatoes roast, warm a skillet over medium-low heat and toast your slivered almonds. Keep them moving by tossing occasionally to get an even golden brown without burning. This usually takes about 5 minutes and releases a nutty aroma that’s honestly irresistible. This little toasting trick is something I discovered after underwhelming raw almond pesto versions—and it truly changes the game!
Step 3: Blend Everything Together
Pop the toasted almonds and garlic into your food processor and pulse until they’re finely ground. Then, add your cooled roasted tomatoes (make sure you use a slotted spoon to leave behind any excess roasting liquid), fresh basil, Parmesan cheese, and kosher salt. Pulse a few times more to start combining. I usually like to get the texture on the smoother side, but feel free to leave it chunkier if that’s your jam. While the processor is running, slowly drizzle in the rest of the olive oil until the pesto emulsifies and becomes silky smooth. Taste and adjust salt if needed—you’ll notice how it balances the sweet and rich flavors perfectly.
Pro Tips for Making Easy Tomato Pesto (Sicilian Pesto) Recipe
- Don’t Skip Roasting: Roasting tomatoes is the secret to developing that sweet-sour balance that lifts the entire pesto.
- Toast Almonds Lightly: Keep an eye on the almonds to avoid bitterness from burning—they toast quickly once they start browning.
- Control Texture: Pulse just enough to get your desired chunk or smoothness; overprocessing can make it too oily or mushy.
- Drain Roasting Juices: Removing excess liquid before blending prevents the pesto from becoming watery and losing punch.
How to Serve Easy Tomato Pesto (Sicilian Pesto) Recipe
Garnishes
I usually finish this pesto with a gentle sprinkle of extra Parmesan and a few fresh basil leaves on top—that fresh herb pop always makes it look more vibrant and tastes amazing. Sometimes, I add a touch of lemon zest for a little brightness, especially if I’m serving it over pasta or toasted bread.
Side Dishes
This Easy Tomato Pesto pairs beautifully with simple pasta—spaghetti or penne are my favorites—but also makes a fantastic topping or dip for grilled chicken, roasted vegetables, or even crusty garlic bread. My family especially loves it alongside a light salad with olives and fresh mozzarella for a complete Mediterranean-style meal.
Creative Ways to Present
For a special dinner, I like to serve this pesto in small bowls alongside homemade crostini and an assortment of antipasti. Trying it dolloped over buffalo mozzarella with a drizzle of balsamic glaze was a hit at my last gathering. You can also swirl it into risotto near the end of cooking for a beautiful pop of color and flavor.
Make Ahead and Storage
Storing Leftovers
After making this Easy Tomato Pesto, I store leftovers in an airtight container in the fridge, topping the surface with a thin layer of olive oil to help keep it fresh and vibrant. It usually lasts 3-4 days, but I recommend using it up quickly to enjoy the brightest flavors.
Freezing
Freezing this pesto works well—I portion it into ice cube trays and freeze until solid, then transfer to a sealed bag. That way, I can defrost just what I need. When frozen, it holds its flavor surprisingly well, which is a lifesaver when cherry tomatoes aren’t in season.
Reheating
I usually reheat leftover pesto gently by stirring it into warm pasta or gently warming it in a skillet over low heat. Avoid boiling or overheating because that dulls the fresh tomato and basil flavors. Trust me, a gentle touch keeps the pesto tasting garden-fresh.
FAQs
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Can I make this Easy Tomato Pesto (Sicilian Pesto) Recipe without a food processor?
Absolutely! If you don’t have a food processor, you can finely chop the toasted almonds and garlic by hand, then mash the roasted tomatoes and blend everything together with a fork or whisk. It takes a bit more elbow grease but still results in a deliciously rustic pesto.
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What can I substitute for slivered almonds?
If you’re out of almonds or want to avoid nuts, try toasted pine nuts, walnuts, or even sunflower seeds. Each will add a slightly different flavor and texture but will still provide that lovely crunch and nutty backdrop.
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How long does this pesto keep in the fridge?
Stored properly in an airtight container with a layer of olive oil on top, this pesto stays fresh for about 3 to 4 days. Always give it a sniff before using, and discard if it has any off smells or mold.
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Can I use a blender instead of a food processor?
You can use a blender, but be careful not to overblend—it may lead to a thinner, more liquid pesto. Pulse in short bursts, and add olive oil slowly to control the texture. Sometimes, stopping to scrape down the sides helps too.
Final Thoughts
This Easy Tomato Pesto (Sicilian Pesto) Recipe holds a special place in my kitchen because it’s both simple and spectacular—something you can pull together quickly but still impress all your loved ones. I love how its vibrant flavors celebrate fresh ingredients without fuss, making every bite feel like a little escape to Sicily. Give it a try next time you want a sauce that’s more than just pesto; I promise you’ll savor every spoonful as much as I do!
Print
Easy Tomato Pesto (Sicilian Pesto) Recipe
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 8 servings
- Category: Sauce
- Method: Roasting
- Cuisine: Italian
- Diet: Vegetarian
Description
This Easy Tomato Pesto, also known as Sicilian Pesto, is a vibrant and flavorful sauce made from roasted cherry tomatoes, toasted almonds, fresh basil, garlic, Parmesan cheese, and extra-virgin olive oil. Perfect as a spread, dip, or pasta sauce, it combines savory, nutty, and fresh herb notes with a silky texture.
Ingredients
Produce
- 1 pint cherry tomatoes
- 1 large clove garlic, peeled and smashed
- 1 cup packed basil leaves
Nuts
- 1/2 cup slivered almonds
Dairy
- 1/2 cup grated Parmesan cheese
Oils & Seasonings
- 1/2 cup extra-virgin olive oil
- 1 teaspoon kosher salt
- 1 tablespoon extra-virgin olive oil (for roasting tomatoes)
Instructions
- Preheat and Roast Tomatoes: Preheat your oven to 400°F (200°C) and line a rimmed sheet pan with aluminum foil. Spread the cherry tomatoes in a single layer on the pan, drizzle with 1 tablespoon of olive oil, and gently toss with your hands to coat evenly. Roast the tomatoes for 20 minutes, then remove from oven and set aside to cool.
- Toast Almonds: While the tomatoes are roasting, place the slivered almonds in a small skillet over medium-low heat. Stir or toss occasionally to ensure even toasting. Cook for about 5 minutes or until the almonds turn golden brown and emit a fragrant aroma. Remove from heat and let cool.
- Process Ingredients: In a food processor, add the toasted almonds and the smashed garlic clove. Pulse until the mixture is finely ground. Then add the cooled roasted tomatoes (transferring them with a slotted spoon or spatula to avoid excess liquid), fresh basil leaves, grated Parmesan cheese, and kosher salt. Pulse several times to combine, stopping occasionally to scrape down the sides with a spatula. Process until your desired texture is reached—smooth but with a little texture works best.
- Emulsify with Olive Oil: With the food processor running on low, slowly drizzle in the remaining ½ cup extra-virgin olive oil through the feed tube. Continue processing until the pesto is fully emulsified and smooth. Taste and adjust seasoning if necessary.
Notes
- Use ripe cherry tomatoes for maximum sweetness and flavor.
- Be careful not to over-toast the almonds to avoid bitterness.
- You can store the pesto in an airtight container in the refrigerator for up to 5 days.
- For a vegan version, substitute Parmesan cheese with nutritional yeast or a vegan cheese alternative.
- This pesto pairs excellently with pasta, grilled vegetables, or as a spread on sandwiches.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 110
- Sugar: 3g
- Sodium: 210mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 5mg
