Pasta with sun-dried tomatoes pesto and walnuts is a very easy and quick first course to prepare.

I love all kinds of pesto — Genovese, pistachio, Trapanese — but the pesto made with sun-dried cherry tomatoes and walnuts is one of those with a rich, bold flavor that’s hard to forget.

Great for dressing pasta, excellent for making bruschetta, and also perfect for adding flavor to main courses.

The sun-dried cherry tomato and walnut pesto is very simple to make and requires very few ingredients: organic sun-dried cherry tomatoes, Parmesan, walnuts, a few basil leaves and some olive oil.

At this point, all that’s left is to make the pasta with sun-dried tomato and walnut pesto.

Oh, I almost forgot the most important thing: I used organic sun-dried tomatoes, but you can also use the organic sun-dried cherry tomatoes.

I used the cherry tomatoes because, in my opinion, the pesto becomes a bit sweeter and I prefer that flavor.

This sun-dried tomato and walnut pesto reminds me a lot of Sicily; it takes me back to when I was little and everyone prepared preserves — the tomato passata for winter and tomatoes and cherry tomatoes left to dry in the sun with lots of patience. These traditions have faded over time, but for those of us who remember them, they remain in the heart.

I think this is the best time of year to prepare pestos: you can smell the aromas that let you savor the goodness the land gives us, they bring back memories of past years and let you taste the summer that’s almost over.

Now let’s prepare a truly delicious first course with a unique flavor.

It will only take 10 minutes.