Fresh, vibrant tomato pesto with basil and mozzarella brings a healthy, flavorful boost to pasta.
How many of us try to live a healthier life but find time getting in the way? Between work, family, and side projects, evenings can be short and energy low. I’m a full-time videographer, part-time blogger, and juggling a side project, so I often need quick, nutritious meals that don’t sacrifice flavor.
Pasta is my frequent go-to: boil, cook, toss with sauce, and dinner’s ready. Choosing whole grain pasta is an easy way to improve that meal—whole grain pasta contains considerably more fiber than refined varieties. Pair it with a vitamin-packed tomato pesto and you’ve got a simple, wholesome dish in under half an hour.
Tomato pesto here takes inspiration from caprese—the classic Italian combination of fresh mozzarella, tomatoes, and basil. I make a tomato-based pesto, then fold in basil and chunks of fresh mozzarella. The result is similar in spirit to a traditional basil pesto but with a bright tomato base.
The beauty of this recipe is how fast it comes together: everything goes into a food processor or blender and becomes a silky sauce in about five minutes. To save time and make the recipe year-round, use canned tomatoes instead of peeling and seeding fresh ones. This keeps the pesto accessible even in winter, when it can brighten a dreary meal.
This tomato pesto is versatile: spread it on toasted bruschetta, stir it into a creamy dip with fresh vegetables, fold it into macaroni and cheese for extra brightness, or use it as a topping for burgers. I often make a double batch to keep some in the fridge—it’s that good and handy for quick meals.
Making healthier choices doesn’t require hours in the kitchen. Small swaps—choosing whole grain pasta, using fresh produce, and preparing a simple homemade sauce—make a meaningful difference. Next time you reach for pasta, consider the whole grain option and pair it with this bright tomato pesto.
Tomato Pesto
4 servings
15 minutes
10 minutes
25 minutes
Fresh, vibrant tomato pesto with basil and mozzarella cheese gives pasta a healthy and flavorful sauce.
Ingredients
- 3 cups whole grain pasta, any shape
- 2 cups chopped tomatoes, fresh or canned
- 2 garlic cloves, peeled
- 15–20 basil leaves
- 1/2 cup fresh mozzarella, chopped into pieces
- 1/4 cup olive oil
- 2 teaspoons balsamic vinegar
- 1/4–1/2 teaspoon sea salt, to taste
Instructions
- Bring a large pot of water to a boil. Cook the pasta according to package directions.
- Meanwhile, in a food processor or blender, combine the tomatoes, garlic, basil, mozzarella, olive oil, balsamic vinegar, and salt. Puree for 2–3 minutes or until smooth.
- Toss the pesto with the cooked pasta and serve immediately.
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Source: Adapted from Michael Chiarello
If you enjoyed this Caprese-style tomato pesto, you may also like these recipes:
- Quick and Fresh Basil Tomato Sauce
- Garden Salsa (can be used as a quick pasta sauce)
- Simple Olive Oil Pasta
- Caprese Steak Dinner For Two