Process:

Simply blitz all the ingredients in a food processor and drizzle in the olive oil little by little to adjust the consistency. You can add some green chillies for a hot kick. You can also add parmesan cheese for added richness if you like, but I found the cashews to be enough.

• This pesto can be used in pastas, pizzas, sandwiches and also as a dip. 
• For making pesto pasta, add desired quantity of pesto to boiled pasta. Add in a little water from the pasta you just boiled and mix. Serve hot with a drizzle of olive oil and some more pesto on top.
• To store, add a layer on olive oil on top and refrigerate in an air tight container.
• When it comes to making pesto, there are no limitations. Try out combinations of different herbs and nuts; surprise yourself and your tastebuds!