Description
Freshly made basil pesto with a creamy blend of pine nuts and cashews tossed with al dente linguine. Finished with sweet roasted cherry tomatoes and savory black olives for a perfect summer meal.
Ingredients
Units
Scale
- 50 g (1.8 oz) fresh basil leaves
- 35 g (1/4 cup) pine nuts
- 35 g (1/4 cup) cashew nuts
- 2 cloves of garlic
- 1 teaspoon (5ml) salt
- juice of 1/2 lemon
- 80 ml (1/3 cup) virgin olive oil
- 250 g (8.8 oz) linguini
- 150 g (about 1 cup / 118ml) cherry tomatoes
- 30 g (about 10) black olives
- 1 tablespoon (15ml) 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, and 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 / 30ml) and serve with roasted tomatoes and olives, garnished with fresh basil.
- Notes: Store the pesto in a covered dish in the refrigerator for up to a week.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Italian