– 2 cups fresh basil leaves,
– 2 tablespoons chopped cashews
– 2 large cloves of garlic
– ½ cup extra-virgin olive oil
– ½ cup freshly grated parmesan cheese
– Salt and pepper
1. Add all of the ingredients to a blender or food processor
2. Blend everything until smooth
3. Transfer the pesto to a jar and refrigerate for up to 3 days or freeze for 3 months