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–+ servings
red pesto in a blue bowl with a silver spoon

Tomato Pesto (Sicilian Pesto)

Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Servings: 8 people
Author: Nico Pallotta

  • 1 pound (450 grams) vine tomatoes substitute Roma tomatoes
  • ⅔ cup (160 grams) ricotta cheese about 5½ ounces / substitute vegan ricotta
  • 1 cup (80 grams) grated parmesan cheese about 3 ounces / substitute vegan parmesan
  • ⅓ cup (70 grams) extra virgin olive oil
  • 1 heaping cup (30 grams) fresh basil leaves about 1 ounce
  • 4 tablespoons (40 grams) pine nuts substitute almonds
  • 1 small garlic clove optional
  • ¾ teaspoon salt or more to taste

Serving suggestions

  • 12 ounces (340 grams) casarecce pasta / that's enough for 4 people / or another type

  • Cut 1 pound vine tomatoes in half and discard their seeds and juice.
    removing the seeds from vine tomatoes with a pairing knife
  • To a food processor add tomatoes, ⅔ cup ricotta cheese, 1 cup grated parmesan cheese, ⅓ cup extra virgin olive oil, 1 heaping cup fresh basil leaves, 4 tablespoons pine nuts, 1 small garlic clove, and ¾ teaspoon salt.
    basil, cheese, pine nuts and tomatoes in a food processor
  • Blend for 1 minute or until creamy. You might need to scrape the sides of the food processor once or twice.
    blended red tomato pesto
  • Taste and adjust for salt before serving with your favorite pasta.
    red tomato pesto with pine nuts and hand holding a spoon

MAKE IT A MEAL

  • To serve tomato pesto with pasta, cook 12 ounces casarecce pasta, reserve a cup of pasta water, drain the pasta, then add it to a large mixing bowl.
    Add about half of the 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.
    Creamy red tomato pasta in a white bowl
Nutrition information is an estimate for 1 serving of tomato pesto out of 8 without pasta.
STORAGE & MAKE AHEAD
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.
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