Spaghetti with Tomato and Walnut Pesto

This is a nutty, cheesy and tomato-y delicious pasta that puts a spin on 'pesto'... and let me tell you, it's delicious! This recipe is by Andy Baraghani and straight from Bon Appetite with a just a few minor tweaks!

Spaghetti with Tomato and Walnut Pesto


1/2 cup walnuts

1 pint cherry tomatoes

1/3 cup olive oil

3 anchovies

2 garlic cloves

1 teaspoon lemon zest

1/4 teaspoon red pepper flakes

1/2 cup parmesan

12 ounces of spaghetti

1/2 cup fresh basil

  • Preheat oven to 350. Toast walnuts on a baking sheet for about 7 minutes. Let cool.

  • Turn oven on to broiler. Coat the cherry tomatoes with olive oil and blister tomatoes in oven for about 6 minutes.

  • Place anchovies, garlic, lemon zest, red pepper and parmesan in a food processor until finely ground then add half of the cherry tomatoes and walnuts. Then stream olive oil and process until smooth. Transfer pesto to serving bowl.

  • Cook pasta in a large pot of boiling salted water, until al dente. Drain and save ½ cup pasta water.

Transfer pasta to serving bowl and a splash of pasta cooking liquid. Toss, adding more cooking liquid as needed, until sauce coats pasta. Add basil and remaining tomatoes. Serve with extra parmesan.

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