Name: Spaghetti With Tomato and Walnut Pesto
Yield: 4 Servings
Ingredients: ⅔ cup walnuts; 2 pints cherry tomatoes, halved; 2 tablespoons plus ⅓ cup olive oil, plus more for drizzling; Kosher salt; 6 oil-packed anchovies, coarsely chopped; 2 garlic cloves, coarsely chopped; 1 teaspoon finely grated lemon zest; ¼ teaspoon crushed red pepper flakes; ½ ounces Parmesan, finely grated (about ½ cup), plus more for serving; 1 teaspoon freshly ground black pepper; 12 ounces spaghetti; ½ cup (packed) basil leaves

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Alex Lau

Basil is a mere garnish in this nutty, cheesy, peak season pesto sauce.

Recipe notes