This no-cook Sicilian Tomato Pesto Sauce is a wonderful excuse to purchase those stunning vine-ripe tomatoes at the farmers’ market. In this simple recipe, sweet cherry tomatoes are combined with Pecorino cheese, garlic, fresh summer basil, olive oil, and almonds for a seriously good pesto that tastes so much better than any store-bought. It just screams summer!
Making your own pesto from scratch is a game-changer. The tomatoes are fresher, the basil is more fragrant, and you can choose the quality of cheese and oil. Just add the nuts, garlic, and cheese to a food processor and pulse until the nuts are chopped. Then throw in the basil leaves and vine-ripe tomatoes. You don’t need to peel the tomatoes. Dribble in the olive oil, and you’ve got a bright, flavorful sauce for pasta, grilled fish or chicken. You could also eat this as a delicious bruschetta or crostini topping. Enjoy!
To make the Sicilian Tomato Pesto Sauce, you will need the following ingredients:
To a blender or food processor, add ⅓ cup roasted, unsalted almonds, 1 peeled garlic clove, and 5 tablespoons grated Pecorino Romano cheese and pulse until the almonds are finely chopped.
Add 1 pound tomatoes, ½ cup fresh basil leaves, ½ teaspoon salt and ¼ teaspoon ground black pepper. Pulse until the tomatoes are chopped.
With the motor running, slowly drizzle in ⅓ cup olive oil.
To store, transfer the pesto to sealed jars and keep it in the fridge for up to 1 week.
This Sicilian Tomato Pesto Sauce is the perfect recipe to have on hand all throughout summer. Ready in a matter of minutes, it is simple but loaded with flavor. Give this recipe a try, and share it using the hashtag #cookmerecipes or tagging @cookmerecipes on Instagram! We love seeing what you’ve made!
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