Tomato Pesto is a vibrant, fragrant pesto made with sun-dried tomatoes and fresh basil, creating a flavorful spread, dip, or pasta sauce. This quick and easy recipe is packed with bold Italian flavors, perfect for adding an extra burst of taste to your favorite dishes. Whether you’re using it as a pasta sauce, a sandwich spread, or a dip, this tomato pesto is sure to become a staple in your kitchen!
Why You’ll Love This Recipe
Tomato Pesto is the perfect fusion of rich, tangy sun-dried tomatoes, fresh basil, and the savory goodness of Parmesan cheese. The pine nuts provide a delightful crunch, while the olive oil brings it all together into a smooth, creamy paste. It’s a versatile and simple recipe that adds depth to pasta, sandwiches, crackers, or roasted vegetables. Plus, it takes just 10 minutes to make, so you can enjoy this delicious pesto without spending much time in the kitchen!
Ingredients
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2 cups sun-dried tomatoes, packed in oil
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1/4 cup fresh basil leaves
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1/4 cup pine nuts
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1/4 cup Parmesan cheese, grated
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2 cloves garlic
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1/4 cup extra virgin olive oil
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Salt and pepper to taste
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
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Combine the sun-dried tomatoes, basil, pine nuts, Parmesan, and garlic in a food processor.
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Pulse until the ingredients are finely chopped and blended together.
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With the processor running, slowly add the olive oil in a steady stream until the mixture becomes a smooth paste.
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Season with salt and pepper to taste.
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Serve with pasta, spread on sandwiches, or as a dip with crackers.
Servings and Timing
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Prep Time: 10 minutes
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Cooking Time: 0 minutes
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Total Time: 10 minutes
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Servings: 4 servings
Variations
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Add a kick: For a spicier pesto, add a pinch of red pepper flakes or a small chopped chili to the mix.
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Nutritional boost: Add a handful of spinach or arugula to the pesto for extra nutrients and a fresh flavor twist.
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Vegan version: Skip the Parmesan and replace it with nutritional yeast for a dairy-free pesto that still has that cheesy flavor.
Storage/Reheating
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Storage: Store leftover pesto in an airtight container in the refrigerator for up to 1 week. To prevent the pesto from turning brown, pour a thin layer of olive oil over the top before sealing the container.
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Freezing: You can also freeze pesto in ice cube trays for easy portioning. Once frozen, transfer the cubes to a freezer bag for up to 3 months.
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Reheating: Since this pesto is typically served cold or at room temperature, there’s no need to reheat it. However, if using it as a pasta sauce, you can warm it gently over low heat.
FAQs
1. Can I use fresh tomatoes instead of sun-dried tomatoes?
Sun-dried tomatoes bring a concentrated flavor, but fresh tomatoes can be used if you prefer a lighter, more refreshing pesto. Just be sure to remove excess moisture before blending.
2. Can I use other nuts besides pine nuts?
Yes, you can substitute pine nuts with other nuts like walnuts, almonds, or cashews. Pine nuts are traditional, but any nut will work well in pesto.
3. How can I make this pesto spicier?
Add a pinch of crushed red pepper flakes, a chopped jalapeño, or even a splash of hot sauce to the pesto to give it some heat.
4. How can I make this pesto creamier?
To make the pesto creamier, you can add a few tablespoons of cream cheese, ricotta, or Greek yogurt to the mixture.
5. Can I use this pesto for pasta dishes?
Absolutely! This pesto makes a fantastic pasta sauce. Simply toss it with your favorite cooked pasta, and you can even add a little pasta water to loosen it up.
6. How do I make the pesto smoother?
For a smoother pesto, continue to add olive oil gradually, blending until you achieve your desired consistency. You can also add a bit of water or vegetable broth to help thin it out.
7. Can I make this pesto ahead of time?
Yes, pesto can be made ahead of time. In fact, the flavors develop even more after sitting for a few hours or overnight. Just store it in an airtight container and refrigerate until ready to use.
8. Can I make this pesto without a food processor?
Yes, you can make pesto with a mortar and pestle, or simply chop the ingredients finely by hand. This will take a little more time and effort but will still give you a delicious result.
9. How can I make this pesto dairy-free?
For a dairy-free version, omit the Parmesan and use nutritional yeast to get a cheesy flavor without the dairy.
10. Can I serve this pesto warm?
While pesto is traditionally served at room temperature or chilled, you can warm it gently over low heat to use as a pasta sauce or topping.
Conclusion
Tomato Pesto is a quick, easy, and flavorful spread, dip, or sauce that will elevate any meal. Whether you’re serving it on pasta, as a sandwich spread, or with crackers for a savory snack, this pesto adds a vibrant burst of flavor to your table. With simple ingredients and minimal prep time, this homemade pesto is a delicious addition to your recipe repertoire. Try it today and enjoy the fresh, fragrant flavors of basil, sun-dried tomatoes, and garlic in every bite!
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Tomato Pesto
Tomato Pesto is a quick and vibrant homemade pesto made with sun-dried tomatoes, fresh basil, garlic, and pine nuts. This easy-to-make recipe creates a flavorful spread, dip, or pasta sauce that’s perfect for any meal. With just a few simple ingredients, you can add a bold, savory flavor to sandwiches, pasta, or crackers, making it a versatile staple in your kitchen.
- Total Time: 10 minutes
- Yield: 4 servings
Ingredients
2 cups sun-dried tomatoes, packed in oil
1/4 cup fresh basil leaves
1/4 cup pine nuts
1/4 cup Parmesan cheese, grated
2 cloves garlic
1/4 cup extra virgin olive oil
Salt and pepper to taste
Instructions
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Combine the sun-dried tomatoes, basil, pine nuts, Parmesan, and garlic in a food processor.
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Pulse until the mixture is finely chopped and blended together.
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With the processor running, slowly add the olive oil until the mixture becomes a smooth paste.
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Season with salt and pepper to taste.
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Serve with pasta, spread on sandwiches, or use as a dip for crackers.
Notes
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Variations: For a spicier version, add red pepper flakes or chili to the pesto. Add spinach or arugula for extra nutrition. Skip the Parmesan and use nutritional yeast for a vegan version.
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Storage: Store leftover pesto in an airtight container in the refrigerator for up to 1 week. For longer storage, freeze it in ice cube trays for easy portioning (up to 3 months).
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Condiment
- Method: Blended
- Cuisine: Italian
- Diet: Vegetarian
