Summary

Ingredients

• 2 bunches parsley, (approx. 100 g)
• 75 g walnuts
• 2 cloves garlic)
• 40 g parmesan, (in one piece)
• salt and pepper
• 90 ml olive oil
• 1 small onion (s) or shallot
• 400 g cherry tomato (s)
• 500 g spahetti or taliatelle

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Instructions

1. Clean the parsley and pluck the leaves. Roast the nuts in a pan without fat, place on a plate and set aside. Peel the garlic. Puree the parsley, walnuts, 1 clove of garlic and a little salt with about 70 ml of oil in a blender. Add the crumbled parmesan and freshly ground pepper. Mix into a smooth paste.
2. Cook the spaghetti or tagliatelle in plenty of salted water. In the meantime, peel the onion or shallot and dice finely. Cut the remaining clove of garlic into fine slices. Wash tomatoes, cut in half. Heat the remaining oil in a large pan and sauté the onion cubes and garlic slices in it. Add tomatoes and sauté for 1 - 2 minutes, season with salt and pepper.
3. Add the drained spaghetti, toss briefly and stir in the walnut pesto.