Tomato Pesto

Chef Note: This is a great sauce for pasta salad because it's delicious at room temperature. You could also slather it on bruschetta, grilled fish or chicken. Or make a brunch dish by topping a thick slice of toast with proscuitto, a poached egg and a little of this summer pesto. In summer, when you can get your hands on vine-ripe tomatoes, you don't even need to peel them. To intensify the flavor, you can add a few oven-dried tomatoes. The pesto keeps several days in a tightly sealed container in the refrigerator.
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  • Level: Easy
  • Total: 20 min
  • Prep: 20 min
  • Yield: 8 servings
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4 cups peeled, seeded, and coarsely chopped tomatoes

5 cloves minced garlic

30 large fresh basil leaves

1/2 cup extra-virgin olive oil

1 tablespoon and 1 teaspoon balsamic vinegar

Sea salt, preferably gray salt, and freshly ground black pepper

1 cup freshly grated Parmesan


  1. Combine the tomatoes, garlic, basil, olive oil, vinegar, and salt and pepper, to taste, in a blender and puree until smooth. Add the cheese and blend briefly just to mix. Transfer to a bowl and adjust the seasoning.