Tomato Garlic Pesto

1/4 Cup walnuts
4 Cups fresh Basil leaves
3 cloves garlic , minced
1/4-1/8 tsp Red Pepper flakes
1/3 Cup EVOO
1/3 Cup Parmesan cheese
2 large Tomates , red, ripe, peeled, seeded, chopped, drained
Course Salt, Course black pepper


Heat a small skillet over medium-high heat and add the nuts. Cook, stirring constantly, until golden, 3-4 minutes. Immediately remove from the pan.
Place the basil leaves, garlic, nuts, and olive oil in a blender or food processor and process until smooth. Stop and scrape down the sides. Add the cheese and red pepper flakes and pulse a few times to make a thick paste. Transfer to a bowl and fold in the tomatoes. Season with salt and pepper.