Best 2 Tomato And Walnut Pesto Recipes

In the world of culinary delights, tomato and walnut pesto stands as a vibrant and flavorful sauce, ready to transform ordinary dishes into extraordinary experiences. This delightful sauce captures the essence of the Mediterranean, where the sun-kissed tomatoes and hearty walnuts come together in a symphony of flavors. With its vibrant color, nutty aroma, and rich, creamy texture, tomato and walnut pesto is an irresistible accompaniment to a variety of dishes, from pasta to grilled meats and vegetables. Whether you're a seasoned chef or a novice cook seeking culinary adventures, this guide will take you on a delightful journey through the world of tomato and walnut pesto, unveiling its secrets and inspiring you to create dishes that will tantalize your taste buds.

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:

Fresh, ripe tomatoes: Choose tomatoes that are at their peak of ripeness for the sweetest, most flavorful pesto.
Quality walnuts: Use fresh, shelled walnuts for the best flavor and texture.
Fresh herbs: Use fresh basil and thyme for the most aromatic pesto.
Good olive oil: Use a high-quality extra virgin olive oil for the best flavor.
Season to taste: Taste the pesto and adjust the seasonings as needed.
Use a blender or food processor: A blender or food processor will make quick work of blending the pesto ingredients.
Drizzle over pasta: Tomato and walnut pesto is a delicious sauce for pasta.
Spread on sandwiches: Tomato and walnut pesto makes a flavorful sandwich spread.
Use as a marinade: Tomato and walnut pesto can be used as a marinade for chicken, fish, or vegetables.

Conclusion:

Tomato and walnut pesto is a versatile and flavorful sauce that can be used in a variety of dishes. It is easy to make and can be customized to your own taste. With its fresh, tangy flavor and creamy texture, tomato and walnut pesto is sure to be a hit at your next gathering.