Tomato Walnut Pesto Spread Recipes

TOMATO AND WALNUT PESTO

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.

SUN-DRIED TOMATO AND WALNUT PESTO

Steps:

• Add the sun-dried tomatoes and oil, walnuts, cheese, crushed red pepper and garlic to a food processor and process until smooth. Add in the basil and pulse just about 5 times to retain the color of the herb. Season to taste.

VEGETARIAN SUN-DRIED TOMATO, FETA, AND WALNUT SPREAD

Steps:

• Combine sun-dried tomatoes, feta cheese, walnuts, olive oil, oregano, red pepper flakes, salt, and pepper in the bowl of a food processor; pulse until blended. Pour in milk with the processor running, 1 tablespoon at a time, until a spreadable consistency is reached. Serve immediately or chill until needed.

SPAGHETTI WITH TOMATO AND WALNUT PESTO

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.