Linguine with Sundried Tomatoes and Walnuts Pesto

Ingredients

• 40 leaves fresh basil
• 6 walnut pieces
• 30 ml (2 tbsp) toasted pine nuts
• 30 ml (2 tbsp) Parmesan cheese, grated
• 18 sundried tomatoes in olive oil
• 2 garlic cloves
• Salt and freshly ground pepper, to taste
• 180 ml (3/4 cup) extra-virgin olive oil
• 450 g (1 lb) linguine
• 120 g (1 cup) cheddar cheese, cut in small cubes
• Walnut pieces, pine nuts, basil leaves, for garnish