1. Toast the cashew nuts in a frying pan until golden brown, but be careful not to let them burn.
2. Allow the cashew nuts to cool (otherwise the basil will go black) then place all the ingredients into a food processor and blend for approximately 2 minutes or until the pesto becomes smooth and creamy (it is just as amazing if it’s still a little chunky).
3. Place into a sterilized glass jar or airtight container and store in the fridge for up to 2 weeks.