I just whipped up a Sicilian tomato pesto that turns plain pasta or grilled fish into something wildly bright and addictive, and if you like Recipes With Tomato Pesto you need this in your life.

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I’m obsessed with this Sicilian tomato pesto because it hits hard with sun-dried tomatoes and fresh basil leaves, bold and unapologetic. I love the way the sweet tomato recipes vibe mixes with salty Parmesan and a little almond crunch in my mouth.

It’s messy, bright, and refuses to be just another pasta sauce with basil. But it also makes amazing Pesto And Marinara Pasta memories, on lazy weeknights or when I want something that actually tastes like something.

And yes, I’ll slather it on bread, spoon it over fish, or drown pasta in it. I can’t get enough.

Ingredients

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Sun-dried tomatoes: chewy, intense tomato punch that’s sweet and a little tangy.
Fresh basil: bright green freshness that keeps the sauce feeling alive and herbaceous.
Garlic: sharp, punchy kick — use more if you want it bold.
Toasted almonds: crunchy, nutty texture and a little protein for body.
Parmesan: salty, savory umami that makes everything feel richer and cheesy.
Olive oil: silky binder that loosens the sauce and carries the flavors.
Fresh lemon juice: brightens and lifts flavors, makes it pop a bit.
Kosher salt: brings out the ingredients, don’t skip it if you want flavor.
Black pepper: subtle heat and earthiness, adds a tiny backbone.
Red pepper flakes: optional heat, makes it interesting without overwhelming.
Tomato paste: basically deeper tomato color and a little extra richness.

Ingredient Quantities

1 1/4 cups sun-dried tomatoes packed in oil, drained and roughly chopped (about 180 g)

2 cups fresh basil leaves, packed (about 40 g)

2 to 3 garlic cloves, smashed (use more if you like it garlicky)

1/2 cup toasted almonds, roughly chopped or lightly crushed (about 60 g)

1/2 cup freshly grated Parmesan cheese, packed (about 50 g)

1/2 to 3/4 cup extra virgin olive oil (120 to 180 ml), add more for a looser sauce

1 tablespoon fresh lemon juice (optional but brightens the flavor)

1/2 teaspoon kosher salt, plus more to taste

1/4 teaspoon freshly ground black pepper

1/4 teaspoon red pepper flakes, optional for a little heat

1 teaspoon tomato paste, optional for deeper tomato flavor and color

How to Make this

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1. Drain the sun dried tomatoes well, roughly chop them and toss into a food processor with the basil leaves and smashed garlic cloves.

2. Add the toasted almonds, grated Parmesan, tomato paste if using, lemon juice, salt, black pepper and red pepper flakes to the bowl.

3. Pulse the mixture in short bursts so everything breaks down but still has some texture, scrape down the sides as needed so it blends evenly.

4. With the processor running, slowly pour in 1/2 cup of the olive oil through the feed tube until the pesto comes together; add up to 1/4 cup more oil if you want a looser, silkier sauce.

5. Taste and adjust seasoning, add more salt, pepper or lemon juice if needed; remember sun dried tomatoes can be salty so go easy at first.

6. If the pesto seems too chunky run it a few more seconds, or if too thick stir in a little warm pasta water when tossing with pasta.

7. For a brighter color and fresher basil flavor, make it just before serving; if you make it ahead let it sit at room temp for 30 minutes to let the flavors meld.

8. Store leftovers in a jar, press a thin layer of olive oil on top to prevent darkening, refrigerate up to 5 days or freeze in ice cube trays for longer keeping.

9. Use this Sicilian pesto on hot pasta, toasted bread for bruschetta, spoon over grilled chicken or fish, or mix into roasted vegetables for instant flavor.

Equipment Needed

1. Food processor (for pulsing the tomatoes, basil, nuts and cheese)
2. Measuring cups and spoons (for olive oil, lemon juice, salt and spices)
3. Cutting board and chef’s knife (to roughly chop sun dried tomatoes and almonds)
4. Spatula or wooden spoon (to scrape down the bowl and stir)
5. Small bowl or ramekin (to hold smashed garlic or measure out tomato paste)
6. Jar or airtight container with lid (to store leftovers and press oil on top)
7. Fine grater or microplane (for freshly grated Parmesan)
8. Ladle or pasta tongs (if tossing with pasta, or a spoon for serving)

FAQ

Can I use sun dried tomatoes that are dry instead of packed in oil?

Yes, but rehydrate them first. Soak the dry tomatoes in hot water for 20 to 30 minutes, drain well and pat dry, then chop. If you want extra richness add a little olive oil while blending.

How long will the pesto keep in the fridge?

Stored in an airtight container it stays good for 5 to 7 days. Pour a thin layer of olive oil on top to help prevent browning and mold.

Can I freeze it?

Yes, pesto freezes great. Spoon into ice cube trays or small containers, freeze, then transfer cubes to a bag. Thaw in the fridge or drop cubes straight into hot pasta or soup.

What can I swap for almonds if I dont have them?

Pine nuts, walnuts, or cashews work well. Toast them lightly for more flavor. Use the same amount called for the almonds.

How do I adjust the texture if its too thick or too oily?

If too thick add olive oil a tablespoon at a time until you reach the texture you want. If too oily, stir in more basil, a squeeze of lemon juice, or a spoon of tomato paste to balance it out.

Can I make this vegan or dairy free?

Sure, just omit the Parmesan or replace it with nutritional yeast for cheesiness. Taste and add a pinch more salt if needed.

Tomato Pesto (Sicilian Pesto) Recipe Substitutions and Variations

Sun-dried tomatoes: swap with jarred roasted cherry tomatoes (drain first) or 3 tablespoons tomato paste plus one small roasted fresh tomato for texture; they give a similar sweet, tangy punch though paste is more concentrated so taste as you go.
Basil: use packed arugula or baby spinach instead for a greener, milder pesto; arugula adds peppery bite, spinach is milder and cheaper, but both will change the classic basil aroma.
Toasted almonds: replace with toasted pine nuts, walnuts, or cashews; pine nuts are closest in pesto tradition, walnuts give earthier depth, cashews make it creamier.
Parmesan cheese: sub Pecorino Romano for a saltier, sharper flavor or use 3 tablespoons nutritional yeast for a vegan/cheesy note; adjust salt when you swap.

Pro Tips

1) Toast the almonds a hair longer than you think you need, but don’t burn them. That toasty nuttiness gives the pesto more depth, and roughly chopping them before pulsing helps keep a nice bit of crunch instead of turning everything into nut paste.

2) Rinse off a little of the oil from packed sun dried tomatoes if they seem super salty, then pat dry. Those jars are wildly inconsistent, so taste as you go and add salt only at the end. You can always add more, you cant take it away.

3) If you want a silkier sauce, warm the olive oil slightly before you pour it into the processor. Warm oil blends more smoothly with the other ingredients. But if you want bright basil flavor, blend quickly and serve right away, since heat makes basil lose its color and freshness.

4) For make-ahead use, freeze small portions in an ice cube tray so you can defrost just what you need. When storing in the fridge press a thin film of oil over the top to stop darkening, and bring it to room temp and stir before using so the texture loosens up.

Tomato Pesto (Sicilian Pesto) Recipe

Recipe by Jot Punji

0.0 from 0 votes

I just whipped up a Sicilian tomato pesto that turns plain pasta or grilled fish into something wildly bright and addictive, and if you like Recipes With Tomato Pesto you need this in your life.

Servings

servings

Calories

380

kcal

Equipment: 1. Food processor (for pulsing the tomatoes, basil, nuts and cheese)
2. Measuring cups and spoons (for olive oil, lemon juice, salt and spices)
3. Cutting board and chef’s knife (to roughly chop sun dried tomatoes and almonds)
4. Spatula or wooden spoon (to scrape down the bowl and stir)
5. Small bowl or ramekin (to hold smashed garlic or measure out tomato paste)
6. Jar or airtight container with lid (to store leftovers and press oil on top)
7. Fine grater or microplane (for freshly grated Parmesan)
8. Ladle or pasta tongs (if tossing with pasta, or a spoon for serving)

Ingredients

1 1/4 cups sun-dried tomatoes packed in oil, drained and roughly chopped (about 180 g)
2 cups fresh basil leaves, packed (about 40 g)
2 to 3 garlic cloves, smashed (use more if you like it garlicky)
1/2 cup toasted almonds, roughly chopped or lightly crushed (about 60 g)
1/2 cup freshly grated Parmesan cheese, packed (about 50 g)
1/2 to 3/4 cup extra virgin olive oil (120 to 180 ml), add more for a looser sauce
1 tablespoon fresh lemon juice (optional but brightens the flavor)
1/2 teaspoon kosher salt, plus more to taste
1/4 teaspoon freshly ground black pepper
1/4 teaspoon red pepper flakes, optional for a little heat
1 teaspoon tomato paste, optional for deeper tomato flavor and color

Directions

Drain the sun dried tomatoes well, roughly chop them and toss into a food processor with the basil leaves and smashed garlic cloves.
Add the toasted almonds, grated Parmesan, tomato paste if using, lemon juice, salt, black pepper and red pepper flakes to the bowl.
Pulse the mixture in short bursts so everything breaks down but still has some texture, scrape down the sides as needed so it blends evenly.
With the processor running, slowly pour in 1/2 cup of the olive oil through the feed tube until the pesto comes together; add up to 1/4 cup more oil if you want a looser, silkier sauce.
Taste and adjust seasoning, add more salt, pepper or lemon juice if needed; remember sun dried tomatoes can be salty so go easy at first.
If the pesto seems too chunky run it a few more seconds, or if too thick stir in a little warm pasta water when tossing with pasta.
For a brighter color and fresher basil flavor, make it just before serving; if you make it ahead let it sit at room temp for 30 minutes to let the flavors meld.
Store leftovers in a jar, press a thin layer of olive oil on top to prevent darkening, refrigerate up to 5 days or freeze in ice cube trays for longer keeping.
Use this Sicilian pesto on hot pasta, toasted bread for bruschetta, spoon over grilled chicken or fish, or mix into roasted vegetables for instant flavor.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.