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Tomato Basil Pesto

With tomatoes, almonds, and spinach, this sauce puts a unique spin on classic pesto and makes a great topping for fresh-cooked pasta.


  • ½ cup (120 ml) olive oil
  • 4 tomatoes, quartered
  • 1½ Tablespoon (20 g) fresh basil leaves, chopped
  • ½ cup (15 g) fresh spinach
  • 6 small garlic clove, peeled
  • 1 teaspoon (3 g) salt, optional
  • 1 cup (170 g) almonds, blanched
  • ⅛ teaspoon ground black pepper


  1. Place olive oil, half of tomatoes, basil, spinach, garlic, salt, almonds, and black pepper into the Vitamix container in the order listed and secure lid.
  2. Select Variable 1.
  3. Turn machine on and slowly increase speed to Variable 10, then to High.
  4. Blend for 10-15 seconds. Stop machine and remove lid.
  5. Add in remaining tomatoes and secure lid.
  6. Select Variable 4.
  7. Quickly use On/Off switch to pulse the mixture while using the tamper to press the ingredients into the blades.

Chef's Notes

1 cup (240 ml) of pesto coasts 1 pound (455 g) of cooked pasta. Store extra pesto in refrigerator for up to 1 week.

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