In a pan dry roast the walnuts,until slightly darkened.

Keep aside roasted walnuts and allow to cool down.

Preheat oven at 180*c for 10 minutes.

In a bowl add tomatoes, olive oil and salt, toss well.

In a baking tray add tomatoes and cook for 5-7 minutes or until tomatoes start to soften

Set aside to slightly cool down.

In a blender add garlic,lemon zest, chili flakes and 3tbsp of cheese.

Blend for few minutes and add 2/3 cup of walnuts and half of tomatoes.

Add olive oil and blend until everything is combined.

Add salt and pepper.

Transfer pesto to clean bowl and keep aside.

Cook spaghetti in a large pan of boiling salted water, according to directions on packet

Reserve ½ cup of pasta liquid, and drain the noodles.

. Add pesto to the pasta.

Add small amount of liquid and toss well until pesto sauce coats pasta.

Add basil leaves,remaining tomatoes.

While serving top with parmesan, chopped walnuts, basil and black pepper.

Note:-
1.Toast the walnuts to make them crunchy and bring out the nutty oil.
2.Broil the tomatoes to enhance the sweetness and deepen the natural flavors.
3.Puree the ingredients into a pesto to create a luscious