Tomato And Walnut Pesto Recipe

Name: Tomato And Walnut Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs cherry or small tomatoes, halved; Extra-virgin olive oil; 2 garlic cloves, roughly chopped; 3 tablespoons chopped flat-leaf parsley leaves; Zest and juice of 1/2 lemon; 1/4 teaspoon red chile flakes; 1/2 cup walnuts, toasted; 1/2 cup grated parmesan, plus more for serving; 1 lb. pasta; Handful of basil leaves; Sea salt and black pepper

Servings: persons

2 lbs cherry or small tomatoes, halved
Extra-virgin olive oil
2 garlic cloves, roughly chopped
3 tablespoons chopped flat-leaf parsley leaves
Zest and juice of 1/2 lemon
1/4 teaspoon red chile flakes
1/2 cup walnuts, toasted
1/2 cup grated parmesan, plus more for serving
1 lb. pasta
Handful of basil leaves
Sea salt and black pepper

1
Heat the grill to high. Place the tomatoes on a large tray and drizzle over some olive oil. Season with a big pinch of sea salt. Grill the tomatoes for 6-8 minutes, until the tomatoes have blistered and released some liquid.
2
In a blender or food processor, whizz up the garlic, parsley, lemon zest and red chile flakes to a fine paste. Add the walnuts and half of the tomatoes, and with the motor running, pour in 1/3 cup of olive oil in a steady stream. When combined, stir in the parmesan and season with sea salt and a good turn of black pepper.
3
Bring a large pot of salted water to the boil and add the pasta, stirring. Cook according to the packet instructions until al dente. Reserve 1/2cup of the pasta cooking water and drain the pasta.
4
Place the pasta in a large bowl and add the pesto along with a splash or two of the reserved pasta cooking water. Keep adding the cooking liquid in small amounts until the sauce coats the pasta effortlessly. Scatter over the remaining grilled tomatoes and the basil leaves.
5
To serve, top bowls of pasta with a generous amount of parmesan, a squeeze of lemon juice and a finishing drizzle of olive oil.

690

kcal

Calories

Fat

113

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 lbs cherry or small tomatoes, halved, Extra-virgin olive oil, 2 garlic cloves, roughly chopped, 3 tablespoons chopped flat-leaf parsley leaves, and more.

Yes, Tomato And Walnut Pesto falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tomato And Walnut Pesto

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