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Anja and Sandra Dear
Course Main
Servings 2 servings


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


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.


  • Store the pesto in cover dish in refrigerator for up to a week.