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Alex Lau

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

Ingredients

4 Servings

cup walnuts

2

pints cherry tomatoes, halved

2

tablespoons plus ⅓ 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

¼

teaspoon crushed red pepper flakes

½

ounces Parmesan, finely grated (about ½ cup), plus more for serving

1

teaspoon freshly ground black pepper

12

ounces spaghetti

½

cup (packed) basil leaves

Preparation

Step 1

Preheat oven to 350°. Toast walnuts on a rimmed baking sheet, tossing once, until slightly darkened, 8–10 minutes. Let cool.

Step 2

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.

Step 3

Pulse anchovies, garlic, lemon zest, red pepper flakes, and ½ oz. Parmesan in a food processor until finely ground. Add walnuts and half of tomatoes, then, with motor running, stream in ⅓ cup oil; process just until combined. Season with salt. Transfer pesto to a large bowl and stir in black pepper.

Step 4

Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving ½ cup pasta cooking liquid.

Step 5

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.

Step 6

Divide among bowls; top with more Parmesan and black pepper and drizzle with oil.

Step 7

Do Ahead: Pesto can be made 1 day ahead. Cover and chill.

Nutrition Per Serving

Calories (kcal) 720 Fat (g) 41 Saturated Fat (g) 6 Cholesterol (mg) 10 Carbohydrates (g) 73 Dietary Fiber (g) 6 Total Sugars (g) 8 Protein (g) 19 Sodium (mg) 280

How would you rate Spaghetti With Tomato and Walnut Pesto?

Leave a Review

Tell us what you think
  • Amazing and so easy. I use the vegetarian substitution of "1 tablespoon of capers, 1/2 tablespoon of miso, and a dash of soy sauce for the anchovies" provided by anon, but otherwise make no changes. I like to serve with sauteed veggies on top, like zucchini, bell peppers, and kale. It's very filling and makes a ton, you'll have at least 3 more meals' worth of leftovers!

    • Moro

    • Albuquerque, NM

    • 2/21/2022

  • This was a yummy recipe. The toasted walnuts make it creamy and the red pepper and lemon zest give the sauce some complexity. I actually liked the sauce re-heated the next day better than when it was freshly served - something about letting sauces like this rest and re-heating them just brings out all the flavors. I will make this again.

    • Olivia

    • New York, NY

    • 1/8/2022

  • This is great! To make it vegetarian, I sub in 1 tablespoon of capers, 1/2 tablespoon of miso, and a dash of soy sauce for the anchovies.

    • anon

    • 12/15/2021

  • I love this recipe so much! I make a little more pasta than called for as there is quite a bit of sauce.

    • Marisa

    • Montreal

    • 7/29/2021

  • Made the recipe as written. Loved it! Super creamy and savory. We prepped the pesto in advance to cut down on mealtime work, and it worked wonderfully!

    • Anonymous

    • Oxford, MS

    • 12/28/2020

  • A delicious creamy without-the-cream pasta recipe! I changed it slightly and added more veggies by braising red onion, a zucchini, capsicum and half the cherry tomatoes, then added a bunch of baby spinach at the end. I also added a small amount of capsicum to the pesto and didn’t use a broiler but instead a frypan. I think because there was more liquid from the tomatoes I didn’t need to add as much olive oil too.

    • Anonymous

    • Australia

    • 1/20/2020

  • I thought this recipe needed a little something else. I already tend to err on the side of extra for ingredients (eg used a little more tomatoes) but it wasn’t until I served the pasta with a bunch more Parmesan and squeezed the juice of the lemon over it that I actually liked the flavour. Was fairly alright in the end and pretty easy but for the amount of steps involved I probably wouldn’t make again !

    • soyabeanbb

    • Australia

    • 12/16/2019

  • Super easy and delicious! Made it with almonds as I had those lying around and I couldn't stop eating the sauce.

    • Anonymous

    • Amsterdam

    • 11/7/2018

  • Delicious!

    • Anonymous

    • Connecticut

    • 8/17/2018