1 Large bunch of fresh basil (about 20g, excluding stalks)
80g Cashew Nuts
60g Feta or Parmesan
5 garlic cloves, crushed
¼ to ½ cup of olive oil.
Place all the ingredients into a food processor or blender (start with ¼ cup of olive oil to begin with). Blitz until a chunky paste is formed. Add a little more oil if too chunky, or a few more cashews if too smooth.
Can be kept in the refrigerator, in an airtight contain, for a week. Freezes well for several months.