I adapted this from a Sicilian recipe I found that called for fresh tomatoes, almonds, oregano and pecorino.
I liked the idea of a fresh raw tomato pesto, so in true italian style I used what I had at hand,
and made one with toasted walnuts, Sungold tomatoes, garlic and parmesan -tossing in a hand-full of torn basil at the end.
A pleasant departure from the traditional basil pesto!
Tagliatelle, alla Bolognese
Fusilli, in Salsa Cipollata.