Fresh Tomato Pesto – Easy Homemade Tomato Pesto Recipe
This Fresh Tomato Pesto is a delicious way to turn ripe summer tomatoes into a flavorful sauce you can use in so many ways. I roast the tomatoes with garlic until they become soft and slightly caramelized, then blend them with fresh basil, Parmesan, toasted pine nuts, olive oil, and a little lemon juice.
Ingredients
For the roasted tomatoes
- 1 pound (450g) cherry tomatoes , halved (or a mix of Roma and cherry tomatoes)
- 1 tbsp (15g) olive oil
- 3-4 garlic cloves , unpeeled
- 1/4 tsp (1g) salt
- Freshly ground black pepper
For the pesto
- 1 cup (25g) fresh basil leaves
- 1/3 cup (35g) freshly grated Parmesan cheese
- 1/4 cup (30g) pine nuts (or walnuts) , toasted
- 2 tbsp (30g) extra virgin olive oil
- 2 tsp (10g) fresh lemon juice
- 1/4 tsp (1g) salt , or to taste
- Freshly ground black pepper
- Pinch of red pepper flakes
Instructions
- Preheat the oven to 400°F (200°C). Cut the tomatoes in half.
- Arrange the tomatoes and garlic on a baking sheet. Drizzle with 1 tablespoon olive oil and season with salt and pepper.
- Roast for 35–45 minutes, until the tomatoes are soft and lightly caramelized. Let cool slightly, then peel the garlic.
- Toast the pine nuts in a dry skillet over medium heat for 2–3 minutes, until lightly golden. Let cool.
- Transfer the pine nuts to a food processor.
- Blend until finely ground.
- Add the roasted tomatoes, roasted garlic, basil, olive oil, lemon juice, salt, pepper, and red pepper flakes.
- Add Parmesan cheese.
- Pulse until smooth or leave slightly chunky, depending on your preference. If needed, add another tablespoon of olive oil for a thinner consistency.
- Taste and adjust the seasoning before serving.
Nutrition
Serving: 1 serving out of 4Calories: 204kcalCarbohydrates: 7.94gProtein: 4.91gFat: 17.98gSaturated Fat: 3.148gTrans Fat: 0.081gCholesterol: 8mgSodium: 455mgPotassium: 356mgFiber: 1.8gSugar: 3.37gVitamin A: 1362IUVitamin C: 18.6mgCalcium: 104mgIron: 1.07mg