A handful of basil leaves
2 cloves of garlic
1/2 cup of raw, unsalted cashews
1/2 cup parmigiano cheese
Wash the basil leaves and throw the whole lot in the food processor. Slowly add the olive oil until the pesto reaches the consistency you prefer.
Use immediately, or freeze in ice cubes for later use. Pesto lasts 3 to 4 months in the freezer.
Alternatively, you can store it in the fridge (in an air tight container) for up to 5 days.