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Spaghetti with Tomato and Walnut Pesto

Andy Baraghani
  • minutes
  • Serves 4

INGREDIENTS

6

Anchovies, oil-packed

1/2 cup

Basil, packed leaves

2 pints

Cherry tomatoes

2

Garlic cloves

1 tsp

Lemon, zest

12 oz

Spaghetti

1 tsp

Black pepper, freshly ground

1

Kosher salt

1/4 tsp

Red pepper flakes

7 1/3 tbsp

Olive oil

2/3 cup

Walnuts

1/2 oz

Parmesan