Ingredients
Scale
Basil Pesto
- 50 g 2 cups fresh basil leaves
- 35 g 1/4 cup pine nuts
- 35 g 1/4 cup cashew nuts
- 2 cloves of garlic
- 1 tsp salt
- juice of 1/2 lemon
- 80 ml 1/3 cup virgin olive oil
The sauce
- 250 g linguini
- 150 g cherry tomatoes (about 1 cup)
- 30 g black olives (about 10)
- 1 tbsp olive oil
- salt (to taste)
Instructions
Basil Pesto
- Pulse together pine nuts, cashew nuts and peeled garlic cloves, until you get small pieces.
- Add fresh basil leaves, salt, lemon juice and pulse again.
- Lastly add the olive oil and mix until combined.
The Sauce
- Cook the linguine in salted boiling water al dente.
- Meanwhile heat up the olive oil in a small pan and quickly roast the tomatoes and olives. Add some salt.
- Toss the linguine with basil pesto (use about 2 tablespoons) and serve with roasted tomatoes and olives, garnished with fresh basil.
Notes
- Store the pesto in cover dish in refrigerator for up to a week.
- Category: Main