Tomato and Walnut Pesto

Revisado por Editores de receitas do Reino UnidoAutoria de Editores de receitas do Reino UnidoPublicado originalmente 28 Jan 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
Azeite de oliva extra-virgem
2 garlic cloves, roughly chopped
3 tablespoons chopped flat-leaf parsley leaves
Raspas e suco de 1/2 limão
1/4 teaspoons red chilli flakes
80g walnuts, toasted
80g grated parmesan, plus more for serving
450g de macarrão
Punhado de folhas de manjericão
Sal grosso e pimenta preta

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.

Aviso Legal

Embora todos os esforços tenham sido feitos para garantir que as informações sejam precisas e atualizadas, as necessidades individuais podem variar e os requisitos dietéticos podem diferir com base nas condições de saúde pessoais. Sempre verifique os rótulos dos alimentos e as informações sobre alérgenos antes de preparar ou consumir qualquer receita. Se você tiver preocupações específicas de saúde, alergias, intolerâncias ou estiver seguindo uma dieta prescrita por um médico, procure orientação do seu médico, farmacêutico ou de um nutricionista registrado antes de fazer mudanças significativas na sua dieta ou estilo de vida.