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Creamy Fresh Tomato Pesto

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Creamy Tomato Pesto, this is a fast, easy and so delicious Tomato Pesto, made with fresh tomatoes, freshly grated Parmesan Cheese, and fresh spices. A delicious sauce without the addition of Cream.

tomato pesto in a jarTomato Pesto

I have to admit since I arrived in Toronto almost 4 weeks ago I have never walked so much in my life. Since my daughter never renewed her monthly metro pass she  constantly reminds me that there is no point in spending 3 dollars going one way, so let’s walk.

She thinks why take the subway when everyone knows how good walking is for you?. Ok I agree but holy cow, I’m exhausted! And as hard as it is for me to admit this, she is right.

And believe me this happens every time I return home!

In order to really see a city, you have to walk to discover all the hidden streets and corners scattered around it. So carry on sore feet, we are building wonderful memories, especially this weekend with so much going on in this amazing and vibrant city.

tomato pesto how to make cut up tomatoes, ingredients in the mixer and ingredients mixed

Between Pride week and Canada week my feet haven’t been still.

Speaking of Canada week, we are celebrating Canada’s 147th birthday on July 1st, so I thought I would make something white and red in honour of this special day, and so I did.

I decided to bring together my home country and my adopted country through this amazing new Pasta Recipe.

More Delicious Pesto Recipes

Arugula Pesto

Easy Classic Basil Pesto

Pesto Pizza with Fresh Tomatoes and Mozzarella

Homemade Creamy Tomato Pesto 

tomato pesto in a jar

If you are a person that likes to try new things then this Tomato Pesto Pasta Recipe is a new and improved twist on the traditional pesto sauce.

My sister was with me when I made this pasta and since she’s on a low-carb diet we decided to swap half the pasta with organic black bean spaghetti for her and Fettuccine for me and my daughter. Her verdict was a 10!

This Tomato Pesto Sauce was a hit among my family members, they cleaned their plates and couldn’t stop at a first serving! Since this first posting I have made this Fresh Tomato Pesto quite a few times both in Canada and Italy.

It’s very easy and fast to make, so I suggest you get your blender out and start boiling some water! So Happy Almost Canada Day and Fourth of July! Buon Appetito!

tomato pesto in a glass jar

 

tomato pesto in a glass jar

Creamy Fresh Tomato Pesto

Rosemary Molloy
Creamy Tomato Pesto Fettuccine is a healthy, simple and easy pasta sauce recipe, creamy and delicious without the cream.
4.60 from 5 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 10 mins
Total Time 10 mins
Course Pasta
Cuisine Italian
Servings 1 cup
Calories 391 kcal

Ingredients
 
 

  • 8-10 medium sized ripe tomatoes (4 cups chopped)
  • 1/2-1 clove of garlic
  • 1-2 2 slices raw onion (if you have trouble eating raw onions try chives or green onions)
  • 5-6 fresh basil leaves
  • 1 teaspoon oregano
  • 1 teaspoon basil dried
  • 1/2 teaspoon salt
  • 2 tablespoons olive oil
  • dash of hot pepper flakes if desired (I added 2 dashes and it was perfect)
  • 2-3 tablespoons freshly grated parmesan cheese
  • 3 cups cooked pasta

Instructions
 

  • Using either a blender, bullet or a food processor (I used a bullet only because that was what was available and it worked great) add all ingredients (you may have to add half the ingredients if there is not enough room in your machine) except the parmesan cheese. 
  • Blend until everything comes together, or until it reaches the desired texture (I left it a little on the chunky side, not creamy creamy). Makes approximately 1 3/4 cups enough for 2 meals of 3 cups of cooked pasta. Top with freshly grated parmesan cheese. Enjoy!

Nutrition

Calories: 391kcalCarbohydrates: 31gProtein: 6gFat: 29gSaturated Fat: 4gSodium: 1194mgPotassium: 1336mgFiber: 9gSugar: 17gVitamin A: 4235IUVitamin C: 76.1mgCalcium: 129mgIron: 3.2mg
Keyword fast and easy tomato sauce recipe, fresh tomato summer recipe
Tried this recipe?Let us know how it was!

tomato pesto in a jar

This post was first published in June 2014, and since I believe it didn’t get the recognition is so deserves I am re-publishing it with new photos and a couple of up dates. Thanks!

And since I will be heading home again soon to make lots of new memories!

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  1. Susan says

    5 stars
    I tried this recipe. Was getting tired of canning the garden tomatoes. It came out great! The only thing that I changed was leaving out the hot pepper flakes. I just used some coarse ground black pepper and I substituted the parmesan with freshly grated pecorino romano cheese (from sheep’s milk as I cannot have cow’s milk). I also left it slightly chunky. It’s good on pasta, and was good as a spread on bruschetta toasts. Even tried it as a sandwich spread.

    Reply

  2. Jean Vergeront says

    5 stars
    I chopped 3 tablespoons sunflowers seeds at the bottom of the blender. Cashews or pine nuts would also be good.

    Reply

  3. Marian says

    Absolutely yummy, i do prefer to make it chunky and i added both chives and onion because i have an abundance in the garden. I also added home grown parsley just because its healthy. Can’t wait for dinner tonight.
    Thank you for the inspiration. I was worried about all the cherry tomatoes going to waste.
    Looking forward to trying another recipe tomorrow 🙂

    Reply

  4. Hollie says

    I need to make this! I want to use fresh basil. I may add some sundried tomato’s for a little deeper tomato-y flavor and because I have some in the freezer.

    Reply

  5. Laura says

    Hi, can this be frozen? I like to freeze pesto in ice cube trays and then keep them for single servings, can I do that with this recipe? Thank you

    Reply

  6. PK says

    I make this in the summer. I grew up in Italy and this was one of my favorite summer dishes. I don’t use a recipe but yours is pretty similar to what I do. This is the first time I’ve ever seen it actually as a recipe on site! Reminds me of my childhood.

    Reply

    • Rosemary says

      Hi PK, I love bringing back memories, and it is one of our favourite ways to use up fresh tomatoes too. Have a great weekend.

      Reply

    • Rosemary says

      Hi Donica, sorry about (has been corrected) 2-3 tablespoons of parmesan cheese. Hope you enjoy it.

      Reply

    • Gay says

      I want to try this recipe and I’m confused that I don’t see where it is cooked…Is it fresh and then just heated as you add it to the pasta?

      Reply

      • Rosemary says

        Hi Gay, yes you can just toss it with the hot al dente pasta which is what I do. Hope that helps.

  8. Ann says

    5 stars
    I just printed this recipe and am definitely making it. Just love the idea of no cream and very little oil. Thanks for another great recipe.

    Reply

  10. Dina Demarest (@dinade) says

    That looks so yummy. I love recipes that let me use up garden goodies. Pinning to Creative K Kids Tasty Tuesdays board. Thanks for pinning up this week.

    Reply

  11. Katherines Corner says

    A wonderful twist! Thank you for sharing your sweet blog at the Thursday Favorite Things Blog Hop. ♥

    Reply

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