tomato pesto in a glass jar
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5 from 2 votes

Creamy Fresh Tomato Pesto

Creamy Tomato Pesto Fettuccine is a healthy, simple and easy pasta sauce recipe, creamy and delicious without the cream.
Prep Time10 mins
Cook Time10 mins
Total Time10 mins
Course: Pasta
Cuisine: Italian
Keyword: fast and easy tomato sauce recipe, fresh tomato summer recipe
Servings: 1 cup
Calories: 391kcal
Author: Rosemary Molloy / An Italian in my Kitchen


  • 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


  • 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!


Calories: 391kcal | Carbohydrates: 31g | Protein: 6g | Fat: 29g | Saturated Fat: 4g | Sodium: 1194mg | Potassium: 1336mg | Fiber: 9g | Sugar: 17g | Vitamin A: 4235IU | Vitamin C: 76.1mg | Calcium: 129mg | Iron: 3.2mg