Best 2 Tomato And Walnut Pesto Recipes

Indulge in a culinary journey with our tantalizing Tomato and Walnut Pesto recipe, a symphony of flavors that will awaken your taste buds. This vibrant pesto captures the essence of summer, blending juicy tomatoes, aromatic basil, and nutty walnuts into a delectable sauce. It's a versatile culinary creation that can elevate any dish from pasta to grilled meats, vegetables, and even as a spread for sandwiches and bruschetta.

Our comprehensive guide provides step-by-step instructions, ensuring you craft the perfect pesto, bursting with freshness and flavor. We also unveil variations of this classic recipe, including a vegan version that swaps walnuts for sunflower seeds, a spicy rendition with the addition of chili flakes, and a sun-dried tomato variation for a smoky, umami twist.

Discover the versatility of this culinary creation as we explore its many uses. Use it as a marinade for succulent grilled chicken or fish, a flavorful glaze for roasted vegetables, or a vibrant dressing for salads. Its applications are endless, limited only by your culinary imagination.

Unleash your inner chef and embark on a culinary adventure with our Tomato and Walnut Pesto recipe. Savor the explosion of flavors in every bite as you create dishes that will leave a lasting impression on your palate. Happy cooking!

Check out the recipes below so you can choose the best recipe for yourself!

TOMATO AND WALNUT PESTO

Tomato and Walnut Pesto image

This pesto is a little different, with a bold tomato base. Grill your tomatoes to bring out their sweetness and add smokiness. For this recipe, fusilli, linguine, spaghetti, pappardelle, or bucatini work best.

Provided by Hetty McKinnon

Categories Tomato Summer Healthy Quick & Easy Quick and Healthy

Number Of Ingredients 11

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

Steps:

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.
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.
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.
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.
To serve, top bowls of pasta with a generous amount of parmesan, a squeeze of lemon juice and a finishing drizzle of olive oil.

SPAGHETTI WITH TOMATO AND WALNUT PESTO

Spaghetti with Tomato and Walnut Pesto image

Basil is a mere garnish in this nutty, cheesy, peak-season pesto sauce.

Provided by Andy Baraghani

Categories Bon Appétit Pasta Tomato Walnut Dinner Parmesan Cheese Basil Anchovy Pescatarian Peanut Free Soy Free No Sugar Added Kosher

Yield 4 servings

Number Of Ingredients 12

Ingredients

2/3 cup walnuts
2 pints cherry tomatoes, halved
2 tablespoons plus 1/3 cup olive oil, plus more for drizzling
Kosher salt
6 oil-packed anchovies, coarsely chopped
2 garlic cloves, coarsely chopped
1 teaspoon finely grated lemon zest
1/4 teaspoon crushed red pepper flakes
1/2 ounce Parmesan, finely grated (about 1/2 cup), plus more for serving
1 teaspoon freshly ground black pepper
12 ounces spaghetti
1/2 cup (packed) basil leaves

Steps:

Preheat oven to 350°F. Toast walnuts on a rimmed baking sheet, tossing once, until slightly darkened, 8-10 minutes. Let cool.
Heat broiler. Toss tomatoes with 2 Tbsp. oil on a rimmed baking sheet; season with salt. Broil, tossing once, until tomatoes are blistered and have released some of their liquid, 5-7 minutes. Let cool.
Pulse anchovies, garlic, lemon zest, red pepper flakes, and 1/2 oz. Parmesan in a food processor until finely ground. Add walnuts and half of tomatoes, then, with motor running, stream in 1/3 cup oil; process just until combined. Season with salt. Transfer pesto to a large bowl and stir in black pepper.
Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1/2 cup pasta cooking liquid.
Transfer pasta to bowl with pesto and add a splash of pasta cooking liquid. Toss, adding more cooking liquid as needed, until sauce coats pasta. Add basil and remaining tomatoes.
Divide among bowls; top with more Parmesan and black pepper and drizzle with oil.
Do Ahead
Pesto can be made 1 day ahead. Cover and chill.

Tips:

Use ripe, juicy tomatoes: This will give your pesto a more intense flavor.
Toast the walnuts: This will bring out their nutty flavor and make them more fragrant.
Use a food processor: This is the easiest way to make pesto. Just be sure to pulse the ingredients until they are finely chopped, but not pureed.
Season to taste: Add salt, pepper, and garlic powder to taste.
Use pesto immediately or store it in the refrigerator for up to 5 days: You can also freeze pesto for up to 3 months.

Conclusion:

If you're looking for a delicious and versatile way to use up your tomatoes, then you should definitely try this tomato and walnut pesto recipe. It's easy to make, and it can be used in a variety of dishes, from pasta to pizza to sandwiches. So what are you waiting for? Give it a try today!