Walnut Tomato Pesto

Walnut Tomato Pesto

1 cup of walnuts

1 cup of cherry tomatoes

3 or 4 pieces of sun dried tomatoes but a bit of their oil

Fresh Basil about a handful (dried about ½ cup)

¼ cup of white wine

1 cap full of white vinegar

¼ cup olive oil

1 teaspoon of salt or to taste


Parmesan or Romano to sprinkle on top

1 lb of spaghetti

1 cup or so of the water from the spaghetti once the spaghetti is done

Put walnuts in the blender  or food processor first to grind up as much as possible. Put in the rest of the ingredients (except for the spaghetti).  Drizzle the olive oil in last. It should come out only slightly smoother than chunky style peanut butter. A few bits of this and that are fine.

When spaghetti is cooked don’t rinse and put it back in the pot. Mix in as much of the pesto as you like along with the reserved water to make pesto and pasta mix well together.

This can also be used on a hunk of toasted ciabatta or other peasant bread. Add some sprouts and thinly sliced tomatoes. Or without the sprouts you could broil it or not still yummy good!

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