This Fresh Tomato Pesto 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.

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, just enough for a bowl of pasta or a few slices of toasted bread.

I love making this fresh tomato pesto when tomatoes are at their best. It’s an easy homemade sauce that can turn a simple meal into something really special.

Why You’ll Love This Fresh Tomato Pesto

Full of fresh flavor – ripe tomatoes, basil, garlic, and Parmesan make a delicious combination.
Easy to make – roast the tomatoes, add everything to a food processor, and blend.
Versatile – use it with pasta, bread, sandwiches, grilled chicken, fish, or vegetables.
Perfect for summer – it’s a great way to use up fresh garden or farmers’ market tomatoes.
Small batch – this recipe makes about 1 cup, so you don’t end up with a huge jar of pesto.

How to Make Fresh Tomato Pesto

Roast the tomatoes and garlic. 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.

Toast the pine nuts. 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.

Add everything to a food processor. 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.

Blend the pesto. Pulse until the pesto reaches your preferred consistency. I like it mostly smooth but with a little texture from the nuts.

Adjust and serve. 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.

How to Use Tomato Pesto

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.

It’s 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.

Recipe Tips

Use ripe, flavorful tomatoes. Roma tomatoes work especially well because they have less water, but you can also use cherry or garden tomatoes.
Don’t skip roasting. Roasting concentrates the tomato flavor and gives the pesto a richer, slightly sweeter taste.
Toast the pine nuts. It only takes a few minutes but adds much more flavor.
Adjust the consistency. Add a little extra olive oil if you prefer a thinner pesto for pasta.
Taste before adding more salt. Parmesan and roasted tomatoes can already be quite flavorful.

How to Store Fresh Tomato Pesto

Store the pesto in an airtight container in the refrigerator for up to 4–5 days. 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.

You can also freeze tomato pesto in small portions for up to 3 months. Ice cube trays are particularly convenient for freezing small amounts that can be added directly to pasta, soups, or sauces.

Frequently asked questions

Can I make fresh tomato pesto without roasting the tomatoes?

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.

What tomatoes are best for tomato pesto?

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.

Can I use walnuts instead of pine nuts?

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.

Can I make tomato pesto without Parmesan?

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.

How long does fresh tomato pesto last?

Store it in an airtight container in the refrigerator for 4–5 days. Covering the surface with a thin layer of olive oil can help keep it fresh.

Can I freeze fresh tomato pesto?

Yes. Freeze it in small portions for up to 3 months. Ice cube trays are perfect for freezing pesto in convenient portions.

More Tomato Recipes to Try

Since this is a fresh tomato pesto recipe, I would internally link to other tomato recipes from your site, especially ones that use fresh summer tomatoes:

Tomato Galette – a beautiful savory tart with juicy tomatoes and a crisp, flaky crust.
Tomato Zucchini Frittata – an easy, flavorful recipe that’s perfect for breakfast, brunch, or a light lunch.
Baked Stuffed Tomatoes with Bulgur and Feta – tender tomatoes filled with flavorful bulgur, feta, and herbs.
Whipped Feta Dip with Roasted Cherry Tomatoes – creamy whipped feta topped with sweet roasted cherry tomatoes.
Greek Baked Feta with Tomatoes – roasted tomatoes with feta that are delicious served with crusty bread.

Hope you will try this amazing Tomato Pesto. If you do, make sure to share the photos with me on Instagram. Enjoy!

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