Fresh Tomato Pesto (No Cook Tomato Sauce!)

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. 

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.

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!

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. 

FAQs

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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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.