This Salsa Pesto is a tasty and fresh fusion recipe that combines tomato salsa and basil pesto to create a brand-new condiment. It is tart, light, and bursting with amazing garlic flavor. It can be used in so many ways.
This chunky salsa pesto dip can be used in so many ways. It’s fantastic for dipping but it can also top meats, salads, or even pasta! Who knew salsa with basil would be so incredibly delicious?
My favorite part is that it’s so easy to make and there’s very little preparation involved. The pesto makes the fresh veggies pop by adding more garlic flavor and great texture. The next time you make a simple salsa, think of giving pesto salsa a try. It's like a cross between pesto and pico de gallo.
For similar recipes, you should try this Easy Homemade Tomato Salsa, Salsa con Queso and Smoked Salsa.
Why You’ll Love This Salsa Pesto Recipe
- Easy to Make: Besides chopping some veggies, there’s very little work needed to make this recipe!
- Fresh Ingredients: The texture of the fresh produce brings out all of the best notes in the pesto.
- Balanced Flavors: This pesto salsa is sweet, heat, and savory all in one perfect bite.
Ingredients
This is everything you need to make fresh and tasty salsa pesto.
- Tomatoes: Any variety of fresh tomatoes will work beautifully. Some of my favorite varieties are heirloom, plum, and cherry.
- Red onion: The subtle crunch and sweetness of the red onion tastes amazing in this salsa pesto. If you don’t like larger pieces, you can finely dice it.
- Pesto: Use your favorite brand of basil pesto. You can even make it homemade if you prefer.
- Cilantro: Freshly chopped cilantro adds great flavor to Mexican cuisine and complements the recipe perfectly.
- Jalapeno: Minced jalapeno adds a kick without being overly spicy. Remove the membranes and seeds to reduce more of the heat.
- Lime: You will need both fresh lime juice and zest for this recipe. It brings the whole dish together.
- Garlic: I love the addition of the extra garlic. Since the pesto has garlic, you may omit this ingredient if you like.
- Salt and pepper: Add just enough of each to taste. You may need more or less depending on the saltiness of your pesto.
See the recipe card below for the full list and exact quantities of each ingredient.
Variations
- Extra spicy: Use habaneros instead of jalapenos or add a touch of cayenne pepper if you crave more heat.
- Make it tropical: Add diced mango or pineapple to this salsa pesto for extra sweetness.
- Corn and black bean: Make an extra hearty version by adding roasted corn and black beans.
How to Make Salsa Pesto
Making this recipe is easier than ever. It’s ready to eat in just 10 minutes.
- Combine ingredients. Place all of the ingredients for the salsa basil pesto in a large bowl. Gently toss until well combined.
- Serve. Enjoy with chips or with your favorite meal.
⭐️ Hint: The juices from the tomato might make it a bit thin so you can remove the seeds and excess liquid before adding it to the salsa pesto for a thicker dip.
If you enjoy this recipe, try this pesto mayo recipe or our Cheesy Baked Salsa Chicken recipe next!
Serving Suggestions
- Serve pesto salsa as a dip with tortilla chips, crackers, veggies, Air Fryer Pita Chips, or Air Fryer Bagel Chips.
- It tastes great with chicken. Serve over Slow Cooker Pulled Chicken Tacos or with Sous Vide Chicken Thighs.
- For a creative twist, the flavors pair wonderfully with Risotto Pasta.
Tips
- Use fresh ingredients. Make sure all of your produce is fresh and the tomatoes are ripe for the best results.
- Chill before serving. This salsa pesto is ready to eat immediately but I like to put it in the refrigerator for 30 minutes to allow the flavors to marry.
- Add basil. If you love the basil flavor, consider adding freshly chopped basil or swapping the cilantro to make it more of a salsa basil pesto.
- Drain the tomatoes. This helps reduce liquid resulting in a nice thick dip.
- Storing tip. Place leftovers in an airtight container and store in the refrigerator for up to 2 days. This recipe can’t be frozen because there will be a lot of excess moisture when thawed and the veggies will take on a mushy texture.
FAQ
I wouldn’t recommend making this pesto salsa too far ahead because it tastes best when it is as fresh as possible. A couple of hours is fine but not a day or two.
If heat isn’t your thing, you may remove jalapenos from this recipe.
This is a chunky salsa pesto recipe but you may put the ingredients in a blender or food processor and pulse a few times to give it a smoother texture.
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More Delicious Pesto Recipes
Do you like cooking with pesto? Here are some recipes you may also like to try!
Ready to get cooking? Remember that you can print this recipe if you would like.
Salsa Pesto
Ingredients
- 2 cups fresh tomatoes diced
- 1 cup red onion chopped
- 1 cup prepared pesto
- ½ cup fresh cilantro chopped
- ¼ cup jalapeno pepper minced
- 1 Tablespoon lime zest
- 1 Tablespoon lime juice
- 1 clove fresh garlic
- Salt and pepper to taste
Instructions
- In a large bowl, toss together all ingredients until well combined.
- Serve immediately, or chilled with chips, crackers or veggies for dipping.
Video
Notes
- Use fresh ingredients. Make sure all of your produce is fresh and the tomatoes are ripe for the best results.
- Chill before serving. This salsa pesto is ready to eat immediately but I like to put it in the refrigerator for 30 minutes to allow the flavors to marry.
- Add basil. If you love the basil flavor, consider adding freshly chopped basil or swapping the cilantro to make it more of a salsa basil pesto.
- Drain the tomatoes. This helps reduce liquid resulting in a nice thick dip.
- Storing tip. Place leftovers in an airtight container and store in the refrigerator for up to 2 days. This recipe can’t be frozen because there will be a lot of excess moisture when thawed and the veggies will take on a mushy texture.
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