Tomato and Walnut Pesto

Revisado por pares por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 28 Ene 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
Aceite de oliva virgen extra
2 garlic cloves, roughly chopped
3 tablespoons chopped flat-leaf parsley leaves
Zest and juice of 1/2 lemon
1/4 teaspoons red chilli flakes
80g walnuts, toasted
80g grated parmesan, plus more for serving
450g de pasta
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.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.