Anja and Sandra Dear
2 cups fresh basil leaves
1/4 cup pine nuts
1/4 cup cashew nuts
juice of 1/2 lemon
1/3 cup virgin olive oil
about 1 cup
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.
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.
Store the pesto in cover dish in refrigerator for up to a week.