Mediterranean Diet Tomato Pesto
Elevate your Mediterranean-inspired meals with this vibrant Tomato Pesto recipe—a flavorful twist on the classic pesto that showcases the wholesome ingredients of the Mediterranean diet. Packed with sun-dried and cherry tomatoes, fresh basil, and nutty toasted almonds, this pesto bursts with rich, tangy, and earthy flavors. A hint of garlic, grated Parmesan, and a splash of lemon juice bring brightness and balance, while extra virgin olive oil adds silky smoothness. Ready in just 15 minutes without cooking, this versatile pesto is perfect as a spread, stirred into pasta, or served atop grilled veggies or lean proteins. With its nutrient-dense ingredients, this recipe is the ideal way to enjoy a healthy, Mediterranean flair on your plate!
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Recipe Information
Ingredients
- 1 cup (packed) Sun-dried tomatoes
- 1 cup Cherry tomatoes
- 1 cup (packed) Fresh basil leaves
- 0.25 cup Raw almonds
- 0.25 cup Grated Parmesan cheese
- 0.25 cup Extra virgin olive oil
- 2 whole Garlic cloves
- 1 tablespoon Freshly squeezed lemon juice
- 0.5 teaspoon Sea salt
- 0.25 teaspoon Ground black pepper
Instructions
Begin by soaking the sun-dried tomatoes in warm water for about 10 minutes to soften them. Drain and set aside.
Rinse the cherry tomatoes and cut them into halves.
Toast the raw almonds in a dry skillet over medium heat for 2-3 minutes until fragrant. Allow them to cool slightly.
In a high-powered blender or food processor, combine the sun-dried tomatoes, cherry tomatoes, fresh basil leaves, toasted almonds, grated Parmesan cheese, garlic cloves, lemon juice, sea salt, and black pepper.
Pulse the mixture a few times to break down the larger ingredients, then start blending on low speed while gradually pouring in the extra virgin olive oil. Continue blending until the pesto becomes smooth but still maintains some texture.
Taste and adjust seasoning if necessary, adding more salt, pepper, or lemon juice to suit your preference.
Transfer the tomato pesto to an airtight container and refrigerate if not using immediately. It will keep well in the fridge for up to 5 days.
Serve the pesto as a spread on whole-grain bread, mixed into pasta, or as a topping for grilled vegetables or lean proteins.
Nutrition Facts
Calories |
1029 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.2 g | 107% | |
| Saturated Fat | 14.1 g | 70% | |
| Polyunsaturated Fat | 5.1 g | ||
| Cholesterol | 20 mg | 7% | |
| Sodium | 1396 mg | 61% | |
| Total Carbohydrate | 58.0 g | 21% | |
| Dietary Fiber | 17.2 g | 61% | |
| Total Sugars | 32.1 g | ||
| Protein | 29.2 g | 58% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 506 mg | 39% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 3261 mg | 69% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
