Tomato leaves can be used in cooking, but it’s important to use young, tender leaves and in moderation, as they contain tomatine, a compound that can be toxic in large quantities but is generally safe in the small amounts found in young leaves. They add a flavor similar to tomato with a hint of herbal bitterness — great for adding depth to sauces or pestos.
Here’s a simple and safe Tomato Leaf Pesto Recipe you can try:
🌿 Tomato Leaf Pesto
Ingredients:
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1 cup young tomato leaves (washed and stems removed)
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1 cup fresh basil leaves
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1/4 cup grated Parmesan cheese
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1/4 cup pine nuts (or walnuts)
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1 garlic clove
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1/2 cup olive oil
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Salt and pepper to taste
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Optional: squeeze of lemon juice
Instructions:
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Blanch the tomato leaves in boiling water for 30 seconds, then plunge into ice water. Drain and pat dry. (This helps reduce bitterness and ensures safety.)
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In a food processor, combine tomato leaves, basil, garlic, nuts, and cheese.
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Pulse while slowly drizzling in olive oil until the mixture is smooth.
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Season with salt, pepper, and lemon juice to taste.
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Use immediately or store in an airtight container in the fridge for up to a week.
Use ideas:
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Toss with pasta
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Spread on sandwiches
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Stir into soups or risottos
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Serve with grilled vegetables