1. ROAST YOUR CASHEWS AND GARLIC (OPTIONAL). Place garlic and cashews on a baking paper (no need to use any oil) and bake at 180°C/356°F. for 8 minutes.
2. WASH AND DRAIN YOUR BASIL. Running your basil under some cold water and giving it a very gentle rub will help release its delicious flavour and fragrance. Once you’ve done that, make sure to let it dry completely (or gently tap it dry with a clean tea towel).
3. ADD EVERYTHING TO A FOOD PROCESSOR OR BLENDER. Add your olive oil, lemon juice, roasted garlic + cashews, washed & dried basil, nutritional yeast, salt and pepper to your food processor/blender. Make sure to always add the liquids (olive oil and lemon juice) first!
4. BLEND, ADJUST AND ENJOY! All you need to do now is blend until smooth-ish. I prefer my pesto to have some bite to it, so I don’t recommend blending it until perfectly smooth, but this is just a personal preference. If you like it smooth, go for it! ? Don’t forget to taste test it and add more seasoning if required – salt is something that’s totally down to your personal preference, so make sure to adjust it to your own taste.
If you don't have a super powerful blender or food processor, skip adding the cashews. Blend all your other ingredients first and once you've got a smooth paste, add your cashews.
Any leftover pesto can be stored in an airtight container in a fridge for approx. 5-6 days.