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  • Author: Anja and Sandra Dear
  • Yield: 2 servings 1x

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

  1. Pulse together pine nuts, cashew nuts and peeled garlic cloves, until you get small pieces.
  2. Add fresh basil leaves, salt, lemon juice and pulse again.
  3. Lastly add the olive oil and mix until combined.

The Sauce

  1. Cook the linguine in salted boiling water al dente.
  2. Meanwhile heat up the olive oil in a small pan and quickly roast the tomatoes and olives. Add some salt.
  3. Toss the linguine with basil pesto (use about 2 tablespoons) and serve with roasted tomatoes and olives, garnished with fresh basil.

Notes

  1. Store the pesto in cover dish in refrigerator for up to a week.
  • Category: Main
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