ingredients

  • 600 g cooked linguine
  • 1 cup fresh basil
  • 1/4 cup parsley
  • 1 pc lemon , juiced and zested
  • 1/2 cup bottled red pimiento
  • 1/2 cup grated Parmesan cheese
  • 2/3 cup olive oil
  • 1/4 cup toasted cashew
  • 1 cup fresh mozzarella , diced

steps

  1. To make the pesto, chop the basil, parsley and red pimiento. Put into the blender with the lemon, salt and pepper. Slowly add in the oil while blending. Finish by folding in the Parmesan cheese.
  2. In a bowl, place the freshly cooked hot linguine and add the pesto and diced mozzarella. Toss and season with salt and pepper. Serve.