1cupBasil leavespressed firmly into cup - remove large stems
In a food processor or blender, grind up the cashews into a coarse meal.
Now add remaining ingredients and process until mostly smooth. Taste and add salt, if needed. A little coarse nuttiness is ok.
Total recipe yield: Approximately 1.5 cups
You can freeze leftover pesto or double the batch to freeze some for later: To freeze individual servings, spoon into an ice cube tray and freeze. Once frozen, transfer to a freezer bag. Use within 5 months
This pesto will keep for at least 3 days in a refrigerator in an airtight container.