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    Home > Recipe Index > Easy Weeknight Meals > Fresh Tomato Pesto (No Cook Tomato Sauce!)

    Fresh Tomato Pesto (No Cook Tomato Sauce!)

    Published: Jun 9, 2021 · Modified: Aug 30, 2022 by Nicki Sizemore · This post may contain affiliate links

    Jump to Recipe Print Recipe
    A bowl of tomato basil pesto pasta with fresh basil.
    A bowl of tomato basil pesto pasta with fresh basil.

    This Sicilian-inspired tomato pesto recipe comes together in just 5 minutes using only a handful of ingredients. It’s a no cook tomato sauce that’s perfect for steamy weekdays. The pesto is creamy and rich (but dairy free) and it pairs perfectly with grilled chicken, fish, veggies, crostini and pasta (my favorite!). It’s one of my go-to summertime dinners, and I’ll show you how easily it comes together. 

    Tomato pesto pasta in a bowl topped with parmesan cheese and sliced basil.

    What is Sicilian tomato pesto?

    Sicilian pesto (pesto alla trapanese) is a red pesto made with basil, garlic, toasted almonds and fresh tomatoes. The tomatoes give the pesto an irresistible sweetness, while toasted almonds provide a wonderful nutty flavor and rich texture.

    Ingredients:

    Traditionally, red Sicilian pesto is made with Pachino tomatoes (which are grown in Sicily and look like cherry tomatoes), but this version uses easy-to-find grape tomatoes, which are sweet and not too watery. A handful of basil gives the pesto an herby flavor.

    All of the ingredients for the tomato pesto recipe arranged on a marble surface and labeled.

    How to make Sicilian tomato pesto:

    • In a food processor, combine garlic, grape tomatoes, fresh basil, toasted sliced almonds, red pepper flakes, salt and pepper. Process until smooth.
    Process shot showing the ingredients for the tomato pesto recipe in a food processor.
    • With the blade running, slowly drizzle in extra virgin olive oil. Process until combined. Taste and season with more salt and pepper as needed.
    Process shot showing the finished tomato pesto in a food processor.

    Vegan tomato basil pesto

    The tomato pesto itself doesn’t contain any cheese, making it naturally vegan!

    Red pesto in a bowl with a spoon.

    Serving suggestions

    For an easy dinner, toss the pesto with cooked pasta (I prefer gluten free penne, but you can use what you like), then top it with fresh basil and shaved Pecorino Romano or Parmigiano Reggiano cheese. It's also fabulous spooned over grilled vegetables, chicken or fish. For an elegant appetizer, slather the pesto over toasted crostini and top them with shaved cheese and basil. 

    Tomato pesto tossed with penne pasta in a bowl with fresh basil and parmesan cheese.

    FAQs

    How long does fresh tomato pesto last?

    Tomato pesto can be refrigerated in an airtight container for up to 2 days. 

    What tomatoes are best for tomato pesto?

    Grape tomatoes are perfect for tomato pesto, as they’re sweet and meaty, and they won’t water down the pesto like other larger varieties. 

    What kind of pasta is best for pesto?

    You can use any shape or brand of pasta you like for pesto! For tomato pesto I love a tubular shape, which holds the sauce inside and out (I prefer Jovial Brand Gluten Free Penne), but spaghetti, bucatini, farfalle and linguini are also delicious. 

    No cook tomato sauce in a bowl with a spoon.

    Tips for this recipe:

    • You’ll need a food processor to make this no cook tomato sauce, or you can use a Vitamix blender (although the sauce will be smoother and less like a pesto). 
    • Be sure to season the pasta and the pesto with plenty of salt and pepper. It’s important for flavor (you might need more than you need). 
    • If the pesto tastes a bit bitter (depending on the sweetness of your tomatoes), add a pinch or two of sugar to taste.
    • I love this sauce with Italian Pecorino Romano, which is a salty, sharp sheep’s milk cheese that pairs brilliantly with the sweetness from the sauce. You could also use Parmigiano Reggiano, which is a milder and sweeter. I prefer to shave the cheese with a vegetable peeler instead of grating it, because you get a pop of flavor and texture with each bite (when you grate cheese, the flavor and texture is lost).
    • You can omit the cheese for a vegan version!
    • While you can toss the pesto with pasta for an easy dinner, it’s also fabulous spooned over grilled vegetables, chicken or fish. For an elegant appetizer, slather the pesto over toasted crostini and top with shaved cheese and fresh basil. 

    *This post contains Amazon and other affiliate links to products I use and love (from which I earn income, at no cost to you). Thank you or supporting From Scratch Fast!

    Other pasta recipes to try:

    • Customizable Creamy Pasta Bake
    • Broccoli Pasta with Gremolata
    • Easy Lamb Ragu with Papperdelle
    • Spaghetti with Sweet Corn & Bacon
    • Healthy Italian Tuna Pasta Salad

    Stay connected!

    I'd love to answer any of your questions and see what you're cooking!! Don't forget to rate this recipe and leave a comment below. Follow along on Instagram, Facebook, YouTube & Pinterest, and be sure to tag @fromscratchfast so that I can share your creations!

    Get the recipe!

    Tomato pesto pasta in a bowl, topped with basil and shaved parmesan cheese.
    Print Recipe Pin Recipe

    Quick & Easy Tomato Pesto (No Cook Tomato Sauce!)

    This flavor-packed fresh tomato pesto comes together in minutes! Toss it with cooked pasta for a quick and easy weeknight dinner (or check out the other serving suggestions in the Tips below). The pesto is thickened with toasted sliced almonds, which lend a wonderful nutty flavor. To toast the almonds, bake them in a 350˚F (175˚C) oven, stirring occasionally, until they’re fragrant and light golden, about 3-5 minutes. You can also use toasted pine nuts or hazelnuts for a different flavor profile. The tomato pesto itself is vegan, although feel free to blend in ¼-½ cup grated Pecorino Romano or Parmigiano Reggiano cheese, if you'd like.
    Prep Time10 mins
    Cook Time10 mins
    Total Time20 mins
    Course: Main Course
    Cuisine: Italian
    Keyword: no cook tomato sauce, sicilian pesto recipe, tomato pesto recipe
    Servings: 4 -6 people
    Author: Nicki Sizemore

    Equipment

    • Food processor

    Ingredients

    • 1 garlic clove, peeled
    • 1 pound grape tomatoes
    • ½ cup (lightly packed) basil leaves
    • ½ cup sliced almonds, lightly toasted and cooled
    • ⅛ teaspoon red pepper flakes
    • Salt and freshly ground black pepper
    • ½ cup extra virgin olive oil

    For serving (optional)

    • 1 pound tubular pasta, such as penne or rigatoni (gluten free or regular)
    • 2 ounces Pecorino Romano or Parmigiano Reggiano cheese, for shaving
    • ½ cup torn basil leaves

    Instructions

    Make the tomato pesto

    • In a food processor with the motor running, drop the garlic clove through the feed tube to chop. Add the tomatoes, basil, almonds and red pepper flakes, and season with salt and pepper. Process to a coarse paste. With the motor running, drizzle the olive oil through the feed tube until incorporated. Season with more salt and pepper to taste. Do Ahead: The tomato pesto can be transferred to an airtight container and refrigerated for up to 3 days.

    Tomato pesto pasta

    • Bring a large pot of water to a boil. Season the water generously with salt, and cook the pasta until al dente according to the package directions.
    • Transfer the pasta to a large bowl and add the tomato pesto. Season with salt and pepper, and toss to coat. Using a vegetable peeler, shave a good amount of cheese over top (omit the cheese for a vegan version). Sprinkle with the torn basil and toss gently to incorporate. Serve the pasta warm or at room temperature, with additional cheese for sprinkling, if you’d like.

    Notes

    Do Ahead: The tomato pesto can be transferred to an airtight container and refrigerated for up to 2 days.
    Tips:
    • You’ll need a food processor to make this no cook tomato sauce, or you can use a Vitamix blender (although the sauce will be smoother and less like a pesto). 
    • Be sure to season the pasta and the pesto with plenty of salt and pepper. It’s important for flavor (you might need more than you need). 
    • If the pesto tastes a bit bitter (depending on the sweetness of your tomatoes), add a pinch or two of sugar to taste.
    • I love this sauce with Italian Pecorino Romano, which is a salty, sharp sheep’s milk cheese that pairs brilliantly with the sweetness from the sauce. You could also use Parmigiano Reggiano, which is a milder and sweeter. I prefer to shave the cheese with a vegetable peeler instead of grating it, because you get a pop of flavor and texture with each bite (when you grate cheese, the flavor and texture is lost).
    • You can omit the cheese for a vegan version!
    • While you can toss the pesto with pasta for an easy dinner, it’s also fabulous spooned over grilled vegetables, chicken or fish. For an elegant appetizer, slather the pesto over toasted crostini and top with shaved cheese and fresh basil. 

    More Easy Weeknight Meals

    • Baked Butternut Squash Pasta Recipe with Ricotta & Sage
    • Easy Sausage Baked Pasta with Ricotta (One Skillet!)
    • Juicy Yogurt Marinated Grilled Chicken
    • Maple Miso Glazed Salmon 

    Reader Interactions

    Comments

    1. Melanie Aarsvold says

      August 23, 2022 at 10:27 pm

      5 stars
      OBSESSED WITH THIS RECIPE! I just can't even express my love for this dish in words. Nicki, you are the bomb!

      Reply
      • Nicki Sizemore says

        August 24, 2022 at 9:08 am

        Thank you so much, Melanie, and I'm thrilled you love the recipe!

        Reply
    2. Sandra says

      September 19, 2021 at 1:57 am

      Can you freeze this pesto?

      Reply

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    Welcome! I’m Nicki Sizemore, a trained chef, recipe developer and cookbook author. My mission is to help you make wholesome & delicious food from scratch without spending hours in the kitchen. All of my recipes are naturally gluten-free.

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