I absolutely love how this Tomato Pesto (Sicilian Pesto) Recipe brings together the rich flavors of roasted cherry tomatoes and toasted almonds in a way that’s both vibrant and comforting. When I first tried this, I was blown away by how different and fresh it tasted compared to a classic basil pesto—it’s like summer in a jar! It’s a perfect recipe to whip up when you have a bunch of cherry tomatoes ready to be enjoyed and want a sauce that’s versatile enough to jazz up everything from pasta to grilled veggies.
You’ll find that this Tomato Pesto (Sicilian Pesto) Recipe is not only simple but also incredibly rewarding because it balances the sweetness of roasted tomatoes with the nutty crunch of almonds and the savory kick of Parmesan. Whether you’re looking for a fresh homemade sauce for a weeknight dinner or a unique addition to your appetizer spread, this recipe will become a fast favorite in your kitchen.
Why You’ll Love This Recipe
- Rich Roasted Flavor: Roasting the cherry tomatoes brings out a deep, natural sweetness that makes this pesto stand out.
- Simple and Quick: It only takes about 25 minutes from start to finish—perfect for busy days when you want something fresh.
- Versatile Sauce: Use it on pasta, grilled meats, or even as a spread on toast—you’ll find endless ways to enjoy it.
- Unique Sicilian Twist: The almonds add a nutty depth that gives this pesto an authentic Sicilian character you won’t find everywhere.
Ingredients You’ll Need
The ingredients in this Tomato Pesto (Sicilian Pesto) Recipe come together beautifully to deliver freshness, creaminess, and texture. Choosing ripe cherry tomatoes and good-quality olive oil will really elevate the final taste.
- Cherry tomatoes: The star ingredient—look for ripe, firm ones for the best roasting results.
- Extra-virgin olive oil: Use a high-quality one for that fruity, peppery flavor that complements the tomatoes.
- Slivered almonds: Toasted to add a crunchy, nutty element that stands apart from pine nuts in traditional pesto.
- Garlic clove: Fresh and smashed to release maximum flavor without overpowering the pesto.
- Basil leaves: Fresh basil gives the pesto that classic herby brightness.
- Grated Parmesan cheese: Adds savory umami, so use the real deal rather than pre-grated for best taste.
- Kosher salt: Essential for balancing all the flavors and bringing everything together.
Variations
I love mixing things up with this Tomato Pesto (Sicilian Pesto) Recipe depending on what I have on hand or my mood. Feel free to customize it to fit your taste; that’s the beauty of pesto—it’s really forgiving.
- Nut swap: I once tried walnuts instead of almonds for a heartier flavor, and it was surprisingly delicious!
- Cheese-free: For a dairy-free twist, omit the Parmesan and add a touch of nutritional yeast for that cheesy depth.
- Spicy kick: Add a pinch of red pepper flakes to the food processor if you want to turn up the heat.
- Herb variations: Sometimes I toss in a handful of fresh parsley or mint for a fresher, more complex herb flavor.
How to Make Tomato Pesto (Sicilian Pesto) Recipe
Step 1: Roast the Cherry Tomatoes to Perfection
Start by preheating your oven to 400°F. Line a rimmed baking sheet with foil for easy cleanup, then spread out your cherry tomatoes in a single layer. Drizzle about a tablespoon of olive oil over them and use your hands to toss and coat evenly. Roasting these brings out their natural sweetness and deepens the flavor—this step is a game changer! Roast for about 20 minutes until they’re bursting and slightly caramelized, then set them aside to cool.
Step 2: Toast the Almonds
While the tomatoes are roasting, grab a small skillet and toast your slivered almonds over medium-low heat. Stir them often so they brown evenly without burning. This should take around 5 minutes—keep your eyes on them! Toasting the almonds releases their oils and amps up their nutty flavor, which really complements the roasted tomatoes nicely.
Step 3: Blend Your Ingredients
In your food processor, add the toasted almonds and the smashed garlic. Pulse until everything is finely ground. Then, carefully add the cooled, roasted tomatoes—using a slotted spoon helps avoid transferring the extra liquid that can make your pesto runny. Toss in your fresh basil leaves, grated Parmesan, and kosher salt, and pulse a few more times to combine. If you prefer a chunkier texture, pulse less; for a smoother pesto, blend a bit longer.
Step 4: Emulsify with Olive Oil
With your food processor running, slowly drizzle in the remaining olive oil through the chute. This helps emulsify the mixture, making it silky and rich. Keep processing until you reach your desired consistency. I like mine relatively smooth but still a bit rustic—just enough texture to remind you it’s homemade!
Pro Tips for Making Tomato Pesto (Sicilian Pesto) Recipe
- Don’t Skip Roasting: Roasting your tomatoes intensifies their flavor and sweetness unlike using raw tomatoes.
- Control the Consistency: Pulse gradually to get your preferred texture—chunky or smooth—so the pesto fits your dish perfectly.
- Toast Nuts Carefully: Almonds can go from toasted to burnt quickly, so keep the heat medium-low and stir often.
- Avoid Excess Liquid: Using a slotted spoon when adding tomatoes helps stop watery pesto, keeping it thick and perfect.
How to Serve Tomato Pesto (Sicilian Pesto) Recipe
Garnishes
I like to finish dishes topped with a little extra grated Parmesan and some fresh basil leaves—it makes the plate pop visually and adds a burst of fresh aroma. A drizzle of olive oil and a pinch of crushed red pepper flakes can also elevate the flavor if you want a little heat. If you’re feeling fancy, a few toasted almond slivers on top add a lovely crunch.
Side Dishes
Tomato Pesto works wonderfully with simple roasted vegetables like zucchini or eggplant, a crisp green salad, or even crusty bread for dipping. My family especially loves it tossed with warm pasta and served alongside grilled chicken or fish. It’s also fantastic dolloped onto baked potatoes or spooned over soft polenta for a cozy meal.
Creative Ways to Present
For special occasions, I’ve served this Tomato Pesto in small mason jars surrounded by charcuterie boards piled with olives, cheeses, and cured meats. Another fun idea is to make baked pesto mozzarellas by spooning the pesto onto halved mini mozzarella balls and broiling briefly for a melty, savory appetizer. It’s a crowd-pleaser every time!
Make Ahead and Storage
Storing Leftovers
I usually store leftover Tomato Pesto in a clean jar or airtight container, smoothing the surface and drizzling a thin layer of olive oil on top to keep it fresh. It keeps really well in the fridge for up to 5 days. When you’re ready to use it again, just give it a good stir.
Freezing
Freezing this pesto works great if you want to make a bigger batch. I like to freeze it in ice cube trays so I can thaw small portions as needed. Once frozen, pop the cubes into a freezer bag and keep them for up to 3 months. Just thaw in the fridge or at room temperature before using.
Reheating
This pesto doesn’t need much reheating; it’s perfect tossed into hot pasta straight from the fridge. If you do want to warm it up, do so gently on low heat just until warmed through—overheating can dull the fresh flavor and vibrant color.
FAQs
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What makes Sicilian pesto different from traditional pesto?
Sicilian pesto, or Tomato Pesto, includes roasted tomatoes and almonds instead of the pine nuts used in classic Genoese pesto. This gives it a richer, slightly sweeter flavor with a nutty twist that captures Sicilian cuisine’s unique character.
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Can I use other types of tomatoes?
While cherry tomatoes are ideal because of their sweetness and small size, you can use grape tomatoes or even chopped regular tomatoes. Just keep in mind that regular tomatoes have higher water content and may require longer roasting to reduce moisture.
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Is it possible to make this recipe nut-free?
Absolutely! You can substitute the toasted almonds with seeds like pumpkin or sunflower seeds for a nut-free version. The flavor will be different but still delicious and full of texture.
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How long does tomato pesto keep in the fridge?
Stored properly with a layer of olive oil on top in an airtight container, the pesto should keep fresh for about 4-5 days in the fridge. Always smell and taste before using leftovers to make sure it’s still good.
Final Thoughts
I have to say, this Tomato Pesto (Sicilian Pesto) Recipe has been a delightful discovery that I keep coming back to, especially when I feel like shaking up my usual pasta night. It’s approachable, bursting with fresh flavor, and somehow manages to feel a bit gourmet without needing any fuss. Give this recipe a try—you’ll enjoy the way it transforms simple ingredients into something truly special, and trust me, your kitchen will smell incredible while you’re making it!
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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
Description
This vibrant Sicilian Tomato Pesto combines roasted cherry tomatoes, toasted almonds, fresh basil, and Parmesan cheese into a rich, flavorful sauce perfect for pasta, sandwiches, or as a dip. The slow roasting enhances the sweetness of the tomatoes, while the toasted almonds add a delightful crunch and depth. Easy to prepare and bursting with Mediterranean flavors, this pesto is a versatile addition to any kitchen.
Ingredients
Tomato Pesto Ingredients
- 1 pint cherry tomatoes
- 1/2 cup extra-virgin olive oil, divided (use 1 tablespoon for roasting, remaining for emulsifying)
- 1/2 cup slivered almonds
- 1 large clove garlic, peeled and smashed
- 1 cup packed basil leaves
- 1/2 cup grated Parmesan cheese
- 1 teaspoon kosher salt
Instructions
- Preheat and Roast Tomatoes: Preheat your oven to 400°F (200°C). Line a rimmed sheet pan with aluminum foil. Arrange the cherry tomatoes in a single layer on the pan. Drizzle 1 tablespoon of the olive oil over the tomatoes and toss gently with hands to coat evenly. Roast in the oven for 20 minutes until the tomatoes are soft and slightly caramelized. Remove from oven and let cool.
- Toast Almonds: While the tomatoes are roasting, place the slivered almonds in a small skillet over medium-low heat. Toast them, tossing occasionally, for about 5 minutes or until golden brown and fragrant. Be careful not to burn them. Remove from heat and let cool slightly.
- Process Almonds and Garlic: Transfer the toasted almonds and the smashed garlic clove to a food processor. Pulse several times until the mixture is finely ground, creating a coarse almond paste.
- Add Tomatoes and Other Ingredients: Using a slotted spoon or spatula, add the cooled roasted tomatoes to the almond mixture in the food processor, avoiding excess roasting liquid. Add the basil leaves, grated Parmesan cheese, and kosher salt. Pulse the mixture several times, using a spatula to scrape down the sides when needed. Process until combined to your preferred texture; this pesto can be kept slightly chunky or smoothed out.
- Emulsify the Pesto: With the food processor running, slowly drizzle the remaining olive oil through the feed tube to emulsify the pesto. Continue processing until the mixture is smooth and well combined.
Notes
- For a nuttier flavor, almonds can be lightly ground prior to toasting.
- Use slotted spoon to avoid adding excess tomato liquid, which can water down the pesto.
- This pesto can be stored in an airtight container in the refrigerator for up to 5 days.
- Freeze leftover pesto in ice cube trays and transfer to a sealed bag for longer storage.
- Feel free to substitute pine nuts or walnuts for almonds if preferred.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 120
- Sugar: 3g
- Sodium: 210mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 5mg
