Spaghetti with pesto, cherry tomatoes and walnuts

A vegetarian first course, simple and quick to prepare. In summer my basil seedling works very well, thanks also to the advice of my dad who really likes to cultivate and had a garden. So I find myself often making pesto so as not to waste a lot of basil. Pine nuts are not always available to make the classic Genovese pesto and so I noticed that they can be replaced, without great repercussions on the flavor, even with walnuts. From here he takes the idea of preparing a pesto with basil and walnuts. And here is the recipe for spaghetti with pesto, cherry tomatoes and walnuts.

Ingredients

320 gr of spaghetti

30 gr of walnuts

30 gr of basil

2 tablespoons grated Parmesan cheese

150 gr of ripe cherry tomatoes

EVO oil

salt and pepper

Procedure

Coarsely chop the walnuts and toast everything in a non-stick pan. Combine walnuts, chopped basil, cheese, a little coarse salt, ground pepper and 4 tablespoons of oil in the blender jar. Blend everything until you get a sort of creamy pesto. Cut the cherry tomatoes into wedges. Season the spaghetti boiled al dente with pesto, add the cherry tomatoes, stir and serve.