Hi there! Looks like your web browser is out of date.

We’ve designed this site to be compatible with modern web browsers and encourage you to update.

Update your browser now

Roasted Tomato Basil Pesto Recipe


Roasted tomatoes blended with delicious herbs and walnuts! Works great to freeze!


  • 4 lb. fresh tomatoes, size and type do not matter
  • 1/4 c. Olive Basin Tuscan Herb Olive Oil plus more for topping the pesto before freezing
  • Salt and pepper
  • 4 garlic cloves, cut in half
  • 2 c. fresh basil, tightly packed and stems removed
  • 1 c. toasted walnuts
  • Parmesan Cheese


Wash tomatoes. Cut small tomatoes in half; larger tomatoes cut into 1" thick slices. Place in large bowl. Drizzle with olive oil and stir until tomato pieces are completely coated. Place in a single layer on baking sheets with sides. Bake at 300 degrees for about 4 hours; turn halfway through roasting time. Tomatoes will be nicely browned, but still slightly moist when done. Be careful not to burn them.

Working in batches, spoon about one-third of the tomatoes into a food processor or blender. Add about a third of basil. Chop until smooth. Add garlic, walnuts, salt, pepper, and Parmesan cheese. Place in a large bowl and process the remaining tomatoes and basil. Add to the bowl and stir well. Taste and adjust seasonings as desired.

This can be frozen, either in small containers or ice cube trays. Place a small amount of the oil over the top of each container before freezing.

Tuscan Herb Olive Oil, Pesto

Show All Recipes