This Fresh Tomato Pesto<\/strong> is a delicious way to turn ripe summer tomatoes into a flavorful sauce you can use in so many ways. I roast the tomatoes with garlic until they become soft and slightly caramelized, then blend them with fresh basil, Parmesan, toasted pine nuts, olive oil, and a little lemon juice.<\/p>\n The roasted tomatoes give this pesto a rich, sweet flavor while the fresh basil and lemon keep it bright and fresh. It comes together easily in a food processor and makes about 1 cup of tomato pesto<\/strong>, just enough for a bowl of pasta or a few slices of toasted bread.<\/p>\n I love making this fresh tomato pesto<\/strong> when tomatoes are at their best. It\u2019s an easy homemade sauce that can turn a simple meal into something really special.<\/p>\n Roast the tomatoes and garlic.<\/strong> Cut the tomatoes in half and place them on a baking sheet with the garlic. Drizzle with olive oil and season with salt and pepper. Roast until the tomatoes are soft and lightly caramelized.<\/p>\n Toast the pine nuts.<\/strong> While the tomatoes roast, toast the pine nuts in a dry skillet over medium heat until lightly golden. Keep an eye on them because they can burn quickly.<\/p>\n Add everything to a food processor.<\/strong> Place the roasted tomatoes and garlic in a food processor along with the basil, Parmesan, toasted pine nuts, olive oil, lemon juice, salt, and pepper.<\/p>\n Blend the pesto.<\/strong> Pulse until the pesto reaches your preferred consistency. I like it mostly smooth but with a little texture from the nuts.<\/p>\n Adjust and serve.<\/strong> Taste and add more salt, lemon juice, or olive oil if needed. Toss with pasta, spread on toasted bread, or use it as a flavorful sauce for your favorite dishes.<\/p>\n There are so many ways to enjoy this homemade tomato pesto. Toss it with warm pasta and a splash of pasta water for an easy dinner, spread it over toasted bread for a quick appetizer, or use it as a sandwich spread.<\/p>\n It\u2019s also delicious spooned over grilled chicken or fish, roasted vegetables, baked potatoes, or stirred into soups. You can even use it as a flavorful base for homemade pizza.<\/p>\n Store the pesto in an airtight container in the refrigerator for up to 4\u20135 days<\/strong>. Press a piece of plastic wrap directly onto the surface or cover it with a thin layer of olive oil to help prevent it from drying out.<\/p>\n You can also freeze tomato pesto in small portions for up to 3 months<\/strong>. Ice cube trays are particularly convenient for freezing small amounts that can be added directly to pasta, soups, or sauces.<\/p>\n Yes. You can use fresh tomatoes directly, but roasting them first removes some of their excess moisture and concentrates their natural sweetness. This gives the pesto a richer flavor and better consistency.<\/p>\n Roma or plum tomatoes work especially well because they have less water and a meaty texture. You can also use ripe cherry tomatoes or garden tomatoes.<\/p>\n Absolutely. Walnuts are a great substitute for pine nuts and give the pesto a slightly richer, more earthy flavor. Almonds or cashews can also work.<\/p>\n Yes. You can leave out the Parmesan for a dairy-free version. You may want to add a little extra salt and nuts to balance the flavor.<\/p>\n Store it in an airtight container in the refrigerator for 4\u20135 days<\/strong>. Covering the surface with a thin layer of olive oil can help keep it fresh.<\/p>\n Yes. Freeze it in small portions for up to 3 months<\/strong>. Ice cube trays are perfect for freezing pesto in convenient portions.<\/p>\n Since this is a fresh tomato pesto<\/strong> recipe, I would internally link to other tomato recipes from your site, especially ones that use fresh summer tomatoes:<\/p>\n Hope you will try this amazing Tomato Pesto. If you do, make sure to share the photos with me on\u00a0Instagram<\/strong><\/a>. Enjoy!<\/p>\n YOY MAY ALSO LIKE:<\/strong>Why You\u2019ll Love This Fresh Tomato Pesto<\/h2>\n
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How to Make Fresh Tomato Pesto<\/h2>\n
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How to Use Tomato Pesto<\/h2>\n
Recipe Tips<\/h2>\n
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How to Store Fresh Tomato Pesto<\/h2>\n
Frequently asked questions<\/h2>\n
Can I make fresh tomato pesto without roasting the tomatoes?<\/h3>\n
What tomatoes are best for tomato pesto?<\/h3>\n
Can I use walnuts instead of pine nuts?<\/h3>\n
Can I make tomato pesto without Parmesan?<\/h3>\n
How long does fresh tomato pesto last?<\/h3>\n
Can I freeze fresh tomato pesto?<\/h3>\n
More Tomato Recipes to Try<\/h2>\n
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Cherry Tomato Pasta
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<\/a>Shakshuka -Eggs in Tomato Sauce<\/a><\/p>\n![\"\"](\"https:\/\/www.homecookingadventure.com\/wp-content\/uploads\/2026\/08\/Tomato-Pesto-main1-300x300.webp\"\/)
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<\/div>\n<\/p><\/div>\nFresh Tomato Pesto \u2013 Easy Homemade Tomato Pesto Recipe<\/h2>\n