Sauces, conserves & preserves
Tomato leaf pesto
It’s a myth that tomato leaves are poisonous. . They pack an intense tomato flavour and make a fantastic pesto. This recipe combines them with oregano and garlic to create an extra punchy pesto that goes amazingly with sweet tomatoes. For the ultimate summer bruschetta, try it spread on toast with blistered cherry tomatoes on top. Tomato leaves also work well blended through tomato sauces to give an extra tomato kick. This pesto will last a few days in the fridge, but is best when used straight away.
Cook's notes
An important note, especially for keen zero waste cooks: while tomato leaves are edible, large amounts aren’t good for you, so don’t be tempted to cook them up like a side of greens.
Ingredients
- 1 handful of tomato leaves, destalked
- 15g fresh oregano or basil
- 2 garlic cloves, peeled
- 40ml olive oil
- ½ a lemon
- sea salt & black pepper
Method
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Step 1
Using a pestle and mortar, grind the tomato leaves, oregano and garlic into a paste. Add the olive oil and mix. Add the lemon juice and season to taste. Alternatively, place all the ingredients in a small food processer and blitz.
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Step 2
Keep any leftovers in the fridge and use within 5 days.