This dish is a favorite among my pasta loving clients and my family.   I like to use 100% whole wheat spaghetti. It’s nutty flavor works well with this pesto. You can use your favorite type. Taking fresh tomatoes and roasting them adds a new twist to a classic pesto preparation. There is an abundance of cherry tomatoes to be had and my neighbors have been sharing theirs. I love finding a bag on my front porch. When you have too many tomatoes, make this!

Fresh Tomato & Walnut Pesto

Makes sauce for a serving of 4

1/2 cup to 1 cup of fresh basil

1 pint cherry tomatoes

2 lg or 3 small cloves of garlic peeled and smashed

1/4 cup walnut

pinch of red pepper flakes

2 oz tomato paste

4-5 sprigs of fresh thyme

splash of balsamic vinegar

1/2 cup parmigiano reggiano

1/4 cup olive oil

salt/pepper to taste

Method

Preheat oven to 400 degrees.  Place tomatoes and smashed garlic cloves on a parchment lined baking sheet.  Drizzle with olive oil, and roast in the oven for 15-20 minutes until tomatoes are blistered.   Start boiling water for  pasta, follow directions on package. Meanwhile place basil, walnuts, herbs, spices, vinegar, tomato paste in a food processor. When tomatoes and garlic and finished, slide them in with the rest of the ingredients and blend until smooth. Blend in olive oil, then fold in parmigiano. Check seasoning and add salt or pepper if desired. Once pasta is al dente, drain, place pesto in a large bowl, add pasta and toss until all strands are coated. Grate more parmigiano as you like and serve.

*This pesto is fantastic on toasted crostini and a shave of parmigiano . Quick appetizer idea!