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Tomato Pesto

Photo attribution: Jessica Roeckel
Ready In: 20 minutes
Serves: 8
Gluten-freeLow Added SugarVegetarian
Top chicken or fish with this delicious pesto.

What you'll need

Measuring cups
Measuring spoons
Medium bowl
Sharp knife
Cutting board


Serves 8
4 cups Tomatoes peeled, seeded, and coarsely chopped
30 Fresh Basil large, fresh
4 teaspoons Balsamic Vinegar
Black Pepper
5 cloves Garlic minced
1/2 cup Extra Virgin Olive Oil
1 cup Parmesan Cheese freshly grated


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

Storage Tips

  • The pesto keeps several days in a tightly sealed container in the refrigerator.

Chef's Tips

  • 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.

Nutrition Facts

Serving Size 0.50 cup

Serving Per Container 8

Amount Per Serving
Calories 396
% Daily Value*
Total Fat 35 g45%
Saturated Fat 8.2 g41%
Sodium 542 mg24%
Total Carbohydrate 11.4 g4%
Dietary Fiber 4 g14%
Protein 12 g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: