Tomato and Walnut Pesto

Revu par Rédacteurs de recettes du Royaume-UniRédigé par Rédacteurs de recettes du Royaume-UniPublié à l'origine 28 janv. 2026

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This vibrant tomato and walnut pesto offers a sophisticated twist on the classic Italian sauce. By grilling cherry tomatoes until they are blistered and juicy, the recipe develops a deep, concentrated sweetness that pairs beautifully with the earthy crunch of toasted walnuts. It is a refreshing departure from traditional basil-heavy versions, providing a rich texture and a bright punch of acidity from the fresh lemon and parsley.

As a high-protein vegetarian option, this dish is ideal for a nutritious midweek dinner or a quick weekend lunch. The walnuts provide a satisfying heartiness, making it a filling meal that doesn't feel heavy. Serve it with your favourite pasta shape and a extra scattering of parmesan for a simple yet elegant homemade meal that the whole family will enjoy.

Ingredients for Tomato and Walnut Pesto

900g cherry or small tomatoes, halved
Huile d'olive extra-vierge
2 garlic cloves, roughly chopped
3 tablespoons chopped flat-leaf parsley leaves
Zeste et jus d'1/2 citron
1/4 teaspoons red chilli flakes
80g walnuts, toasted
80g grated parmesan, plus more for serving
450g de pâtes
Handful of basil leaves
Sea salt and black pepper

How to make Tomato and Walnut Pesto

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 chilli flakes to a fine paste. Add the walnuts and half of the tomatoes, and with the motor running, pour in 80ml 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 120ml 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.

Avertissement

Bien que tous les efforts aient été faits pour garantir que les informations sont exactes et à jour, les besoins individuels peuvent varier et les exigences alimentaires peuvent différer en fonction des conditions de santé personnelles. Vérifiez toujours les étiquettes des aliments et les informations sur les allergènes avant de préparer ou de consommer une recette. Si vous avez des préoccupations spécifiques en matière de santé, des allergies, des intolérances, ou si vous suivez un régime prescrit médicalement, demandez conseil à votre médecin généraliste, pharmacien ou à un diététicien agréé avant d'apporter des changements significatifs à votre régime alimentaire ou à votre mode de vie.