Place parmesan cheese and fresh garlic cloves in the bowl of a food processor.
50 g fresh parmesan cheese, 2 fresh garlic cloves
Process until finely chopped.
Add basil leaves and cashews and process until chopped.
1½ cups fresh basil leaves, 70 g unsalted cashews
Add olive oil and process until combined, then add salt and fresh lemon juice to taste.
¼ cup olive oil, salt, fresh lemon juice
Notes
This recipe may have a little less oil than you are used to seeing in other recipes for pesto, but I like to keep my pesto on the thicker side - good for spreading/dolloping etc. This also means that I can just mix some of the cashew basil pesto with more olive oil when I need a more liquid consistency for drizzling/dressings etc. You can always add more oil, but you can't take it out!