1/4 cup cashew nuts
1 medium clove garlic, peeled
2 cups tightly packed basil leaves
2/3 cup finely grated parmesan, plus more for serving
1/3 cup finely grated pecorino, or just more parmesan
1/3 cup extra-virgin olive oil, plus more as needed
Roast your nuts until they are just golden, and allow to cool. If you can, pound the garlic with some of the salt in a pestle and mortar. It will make all the difference. Set it aside. Then put your nuts in there and pound them too. If you have good biceps and fancy a work out, then you could also pound the basil in your pestle and mortar. Otherwise, put it in a magimix and add a generous amount of the oil to blitz it all. I don’t like it too smooth, but it’s up to you. Finely grate your cheeses, and add all the ingredients to a bit bowl and bring them together. I got my hands in to really feel the pesto come together, but you can just as well do it with a wooden spoon! Add more oil and taste taste taste along the way to see if it needs more salt etc.
Enjoy with freshly cooked pasta, but this is the one sauce you don’t put on the heat or else it will turn a yucky brown.