1cup(125g)walnut halves, use a little less if they are chopped walnuts and you're measuring by cup
A few handfuls of fresh basil
3red peppers, or a mix of red and yellow / orange (or use 3 jarred, to save time)
5sundried tomatoes, or a few tablespoons of sundried tomato puree
4Tbspof extra virgin olive oil
2.6oz(75g)grated parmesan cheese - or a hard Italian cheese made with vegetarian rennet, more for topping, if desired
First you will roast your peppers, if you are not using jarred. Slice each pepper into thick rings, and place on a baking tray tossed in oil. Sprinkle with salt and pepper and roast for 25 minutes at 450F / 230C.
Boil spaghetti according to package instructions.
While the spaghetti is cooking, place all of the pesto ingredients into a food processor and pulse until creamy but textured.
Drain your spaghetti and stir in the pesto for a few minutes until it starts to get melty.