Tomato Leaf Pesto

angled overhead image of pasta in bowl with green pesto sauce garnished with tomato leaves, pine nuts and parmesan. white tablecloth and tomatoes on vines surround

The scent of tomato leaves, green and sharp like summer’s breath, lingers on fingertips, a wild, earthy perfume that holds the secret of the garden in every vein. Some years tomatoes do not shine, mother nature has other ideas, but the leaves hold their own treasure, before you depart with your plants, remove the leaves and make this elixir that clings on to the scent of summer.

macro image of jar of pesto with spoon inside atop white embroidered tablecloth with chunk of parmesan to front and tomaotes and leaves to sode, blurred bowl of pasta peeking in to back left — A jar of tomato pesto, emerald green and alive with garden whispers, captures the essence of summer’s heart- earthy, vibrant and rich with untold flavour.

tomato leaves, pesto, pasta, summer pasta, tomato leaf recipe, vegan meals, easy vegan, 10 minute meals, family food, quick meals, healthymeals

Author: Suze Morrison

Prep time: 10 MinTotal time: 10 Min

The scent of tomato leaves, green and sharp like summer’s breath, lingers on fingertips, a wild, earthy perfume that holds the secret of the garden in every vein. Some years tomatoes do not shine, mother nature has other ideas, but the leaves hold their own treasure, before you depart with your plants, remove the leaves and make this elixir that clings on to the scent of summer.

Ingredients

Large handful tomato leaves, stalks removed
20g Basil Leaves
2 Cloves Garlic, peeled and roughly chopped
20g Pine Nuts, toasted
20g Parmesan, grated (use vegan if required)
80ml Olive Oil, plus more to cover
½ lemon, juice

Instructions

Using a pestle and mortar, grind the leaves, garlic, pine nuts and parmesan to a chunky paste. Add the lemon juice and olive oil and mix well, taste, add a little salt if needed (the parmesan should be salty enough) and decant into a jar with a lid. Cover the surface with olive oil and store in the fridge for up to 4 days.
Either stir through pasta, top roast potatoes or toast or use as a sauce for meat and fish

https://gourmetglow.co.uk/recipes/tomato-leaf-pesto

Tomato Leaf Pesto