Tomato Leaf Pesto is a vibrant, herbaceous twist on a classic, celebrating the often-overlooked aroma and taste of tomato leaves—earthy, green, and slightly peppery. Combined with the creamy tang of Sharpham Rustic Cheese, this pesto becomes a unique, flavour-packed condiment that’s perfect for summer.Make it when your tomato plants are lush with leafy growth—typically mid to late summer—before fruiting fully. It’s a great way to use the pruned leaves that would otherwise go to waste.
Ingredients
- 1 cup young tomato leaves from healthy, organic plants only
- ½ cup fresh basil leaves
- 1 garlic clove
- 30 g toasted cashew nuts or mixture of walnuts, almonds etc
- 50 g Sharpham Rustic Cheese finely grated
- 120 ml extra virgin olive oil plus more if needed
- Zest of ½ lemon
- Sea salt and black pepper to taste
- Optional: 1–2 tsp 5–10ml lemon juice for brightness
Instructions
Prepare the leaves:
- Rinse and dry the tomato and basil leaves. Remove any woody stems.
To create the Pesto:
- In a food processor or blender, combine the tomato leaves, basil, garlic, and nuts. Pulse until roughly chopped.
- Add grated Sharpham Rustic and lemon zest. With the motor running, slowly drizzle in the olive oil until you reach a smooth, spoonable consistency. Add a splash more oil if needed.
- Season to taste- Add salt, black pepper, and lemon juice if desired to brighten the flavour.
- Serve or store: Use immediately or store in a sealed jar in the fridge for up to 5 days. To preserve freshness, cover the top with a thin layer of olive oil.
- Tip: Freeze in small portions using an ice cube tray—perfect for tossing into hot pasta dishes straight from the freezer.