Tomato Walnut Pesto and Spaghetti

Experimenting with different pesto ingredients is my specialty. Tomato walnut pesto is creamy, rich, succulent, raw, low in oil, high in healthy fats from the walnuts, and spreads beautifully on sandwiches, over pasta, and as a dip. I love this pesto so much and I always run out of it too fast. It takes a minute to make…let’s start now.

Tomato Walnut Pesto and Spaghetti

Tomato Walnut Pesto

Yields: 2 servings- 1 1/2 cups pesto

  • 1 box spaghetti
  • Pesto
  • 2 cups cherry tomatoes
  • 1 cup walnuts
  • 1-2 cloves garlic
  • 1/4 cup olive oil
  • 1 tsp salt
  • pepper and cayenne
  • optional- 2 tbsp fresh oregano leaf

Prepare the pasta in 2 tbsp olive oil and 1 tbsp salt to the boiling water. Blend all the pesto ingredients in the food processor. If you need more salt and spice, add it. The oregano is great in the pesto and save some for topping.

Strain the pasta but save 1/4 of the pasta water. Mix the pasta and the pesto in a large bowl until it's fully coated every strand, and add some of that pasta water little by little until it's just the right consistency. The pasta water will loosen it up so it's not so thick and stretches more while retaining flavor.

  • Total time: 20 minutes
Tomato Walnut Pesto
Tomato Walnut Pesto And Spaghetti

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