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.
Sicilian tomato pesto recipe
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.
What is tomato pesto made of?
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.
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.
- With the blade running, slowly drizzle in extra virgin olive oil. Process until combined. Taste and season with more salt and pepper as needed.
Vegan tomato basil pesto
The tomato pesto itself doesn’t contain any cheese, making it naturally vegan!
How to serve the pesto
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.
FAQs
Tomato pesto can be refrigerated in an airtight container for up to 2 days.
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.
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.
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.
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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
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Get the recipe!
Quick & Easy Tomato Pesto (No Cook Tomato Sauce!)
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
- 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.
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