You can use this pretty much anywhere you’d normally use pesto. Stirred through pasta, on top of soup, as a sandwich spread, eating it straight from the jar – so many options.

Feel free to use different nuts, or even a combination. Almonds and hazelnuts are good as are a few pinenuts,

Will keep in the fridge for a week or so.

1 bunch basil, leaves picked
1 – 2 cloves garlic, peeled & chopped
1 cup cashews
1/2 cup extra virgin olive oil
squeeze lemon

1. Whizz basil, garlic and cashews in a food processor until finely chopped.

2. Add oil and stir until combined.

3. Taste and season with salt, pepper and a squeeze of lemon for freshness.