- 2/3 cup walnuts
- 2 pints cherry tomatoes, halved
- 2 tablespoons plus 1/3 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
- 1/4 teaspoon crushed red pepper flakes
- 1/2 ounces Parmesan, finely grated (about 1/2 cup), plus more for serving
- 1 teaspoon freshly ground black pepper
- 12 ounces spaghetti
- 1/2 cup (packed) basil leaves
Step 1: Preheat oven to 350°. Toast walnuts on a rimmed baking sheet, tossing once, until slightly darkened, 8–10 minutes. Let cool.
Step 2: Heat broiler. Toss tomatoes with 2 Tbsp. oil on a rimmed baking sheet; season with salt. Broil, tossing once, until tomatoes are blistered and have released some of their liquid, 5–7 minutes. Let cool.
Step 3: Pulse anchovies, garlic, lemon zest, red pepper flakes, and ½ oz. Parmesan in a food processor until finely ground. Add walnuts and half of tomatoes, then, with motor running, stream in ⅓ cup oil; process just until combined. Season with salt. Transfer pesto to a large bowl and stir in black pepper.
Step 4: Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving ½ cup pasta cooking liquid.
Step 5: Transfer pasta to bowl with pesto and add a splash of pasta cooking liquid. Toss, adding more cooking liquid as needed, until sauce coats pasta. Add basil and remaining tomatoes.
Step 6: Divide among bowls; top with more Parmesan and black pepper and drizzle with oil.
Do Ahead: Pesto can be made 1 day ahead. Cover and chill.
Enjoy this creative pesto recipe from BonAppetit!