Tomato Pesto (Sicilian Pesto)

Tomato pesto is a Sicilian variation of basil pesto where pesto ingredients such as basil, pine nuts, olive oil, and parmesan cheese are combined with traditional Sicilian ingredients like fresh ricotta and tomatoes.

The result is a creamy, cheesy, and perfectly balanced tomato pesto recipe that you can serve with your favorite pasta shape—casarecce pasta is the most traditional.

To make this recipe vegan, substitute our homemade vegan ricotta and vegan parmesan for their non-vegan counterparts.

Similar recipes: sun-dried tomato pesto, red pepper pesto, kale pesto.

Quantities are in the recipe box at the bottom of the page.

Basil

Fresh basil leaves are the main ingredients in Sicilian pesto. The basil flavor is exquisite with ricotta, parmesan cheese, and tomatoes.

Tomatoes

Use fresh tomatoes that are just ripe. We recommend vine tomatoes and roma tomatoes.

If you are looking to use sun-dried tomatoes packed in oil, here’s our sun-dried tomato pesto recipe.

Ricotta

Fresh cow ricotta is what’s used in the traditional Sicilian pesto recipe. The freshest, the better.

You can substitute vegan ricotta for regular ricotta.

Grated Parmesan cheese

You can use grated Parmesan cheese, Parmigiano Reggiano, Grana Padano, or a vegan parmesan.

Pine nuts

Substitute almonds or walnuts for pine nuts.

Extra virgin olive oil

Substitute regular olive oil for extra virgin olive oil.

Garlic

Garlic is optional. Fresh garlic is best. A small garlic clove is more than enough.

Salt and Black pepper

We recommend sea salt or kosher salt and freshly ground black pepper. To make the pesto a little spicy, add a pinch of red pepper flakes.

Cut the tomatoes in half and discard their seeds and juice with a paring knife or teaspoon.

Add all the ingredients to a food processor: tomatoes, fresh basil leaves, pine nuts, ricotta, grated parmesan, salt, black pepper, and extra virgin olive oil.

Blend for 1 minute or until creamy. You might need to scrape the sides of the food processor once or twice.

Taste and adjust for salt before serving with your favorite pasta.

In Sicily, tomato pesto is traditionally served with casarecce pasta, a dry Italian pasta available in most supermarkets from Italian brands like Barilla, De Cecco, Rummo, and La Molisana.

To serve tomato pesto with pasta, cook the pasta al dente (with a bite), reserve a cup of pasta water, drain the pasta, then add it to a large mixing bowl.

Add a generous dollop or two of tomato pesto and toss well. Add a few tablespoons of reserved pasta water if the pesto is too dense.

Serve with a drizzle of olive oil, and basil leaves on top.

Other pasta types you can serve with tomato pesto are:

• Cavatelli
• Orecchiette
• Trofie
• Paccheri
• Rotini or fusilli
• Farfalle
• Penne

Of course, this easy pesto recipe is also delicious as a spread on crostini or as a filling for a sandwich.

Sun-dried tomato pesto

Sun-dried tomato pesto, or pesto rosso, is a richer and bolder alternative to pesto made with fresh tomatoes. You can make it with sun-dried tomatoes in oil, walnuts, parmesan, olive oil, water, garlic, salt, pepper, and basil.

Here’s the recipe for sun-dried tomato pesto.

Red pepper pesto

This is another delicious red pesto, but this time, it’s made with red peppers blended with garlic, almonds, pine nuts, parmesan or nutritional yeast, salt, sun-dried tomatoes in oil, and olive oil.

Here’s the recipe for red pepper pesto.

• Basil pesto
• Vegan pesto
• Arugula pesto
• Kale pesto
• Spinach pesto
• Artichoke pesto
• Parsley pesto
• Zucchini pesto
• Chestnut pesto

Sauces

Parsley Pesto

Sauces

Vegan Pesto

Recipes

Basil Pesto

Sauces

Arugula Pesto

Make ahead: tomato pesto is excellent for meal prep as it keeps well in the fridge and freezer.

Refrigerator: Transfer the pesto to a clean, airtight container or jar and cover it with a thin layer of olive oil. Close the jar and keep it in the fridge for 3 days.

Freezer: Transfer the tomato pesto to a small jar, close it, and freeze for up to 1 month. You can also freeze it in smaller portions, such as ice cube trays.

Thaw and reheat: Defrost in the refrigerator. Toss with a warm pasta.

• Muhammara
• Tomato galette
• Stuffed tomatoes
• Confit tomatoes
• Pasta with cherry tomatoes
• Tomato salad
• Paccheri pasta with cherry tomatoes

Starters

Muhammara

Pasta

Cherry Tomato Pasta

Pasta

Paccheri Pasta

Starters

Tomato Confit