Light, creamy and delicious – these are the words that describe this homemade pesto. It is rich in umami flavor which makes it highly addictive. Literally! You would want to have it with everything – bread, salads, sandwiches, crackers, pasta, etc. It has no cheese but still, it is very creamy because of soaked cashews and it has got that nice cheesy flavor because of nutritional yeast. It is a must-try recipe if you are a fan of pasta, just like us.
Here is the step-by-step video guide which you can follow and if you enjoy it, please Subscribe to our Youtube channel too.
- Tomato Paste: Although, it adds a unique umami flavor and color to the pesto. But if you can’t find it, then increase the quantity of sun-dried tomatoes by 1/3 Cup in the recipe.
- Cashews: You can use soaked almonds, pine nuts, or sunflower seeds in the recipe. They all make the sauce rich and creamy.
- Nutritional Yeast: It is an ingredient that adds a cheesy flavor. The perfect option for vegans. But if you are not vegan, you can use parmesan cheese instead.
How to make Tomato Pesto?
The best way to make pesto is by using a mortar pestle. This is the traditional method of making it. In this method, all the ingredients are crushed in a mortar pestle until you get a paste-like consistency. This method makes a slightly coarse pesto. The best part of this method is that you get to soak in all the aroma while crushing the ingredients. It feels amazing. The oil that the ingredients release by pounding adds a unique flavor that you don’t get in a mixer grinder. Also, no milk is needed to prepare it which results in much flavourful pesto. But this is obviously a time taking method and you need to be ready for some good arm workouts.
Apart from the mortar pestle, this pesto can be easily made in a mixer grinder or food processor. Just add all the ingredients and mix until you get a smooth and creamy consistency. Make sure to add just enough milk to blend well. Adding more milk dilutes the flavor and color.
How to make Tomato Pesto Pasta?
You can follow our delicious and creamy tomato pesto pasta recipe for this. It is quite easy and quick to make. Just saute some veggies, add boiled pasta and mix well. Switch off the flame and add pesto as needed. Mix well and your pasta is ready to be served.
Is this recipe Vegan?
Yes. This tomato pesto recipe is totally plant-based and vegan. It doesn’t have any cheese to it. Instead of cheese, I added cashew and nutritional yeast to the pesto recipe. These ingredients make the pesto creamy and cheesy.
How to store Tomato Pesto?
You can make a big batch of tomato pesto and refrigerate it for up to 7 to 10 days.
If you want to store it for a longer time, then put it in the freezer. It can last for more than a month. Whenever you want to make a tomato pesto pasta recipe, take out the pesto from the freezer well in advance to thaw well, or else, put the jar in hot water and de-freeze the pesto.
How to use Tomato Pesto?
You can use homemade tomato pesto to make pasta, salads, and sandwiches, or you can even eat it as a dip with crackers or bread. It tastes very good with soft and moist ladi pav (dinner rolls or milk bread).
Now grab all the ingredients because you are ready to make this Italian treat at home. It is the perfect sauce, dip, or condiment which you must keep in your refrigerator at all times. This way you can make a quick lunch or dinner and have a party feel at home. If you try this recipe & like it too, please share the photo of your creation on Instagram and tag us @thefearlesscooking. We just love to see your recreation of our recipes.
Happy Cooking 🙂
Love from us
Richa & Jatin