1. Grind the cashews and garlic in a food processor (pulses) until a coarse mixture is obtained.
2. Add about 1q3 cup of the olive oil. It is best to start with less than half so that you can get the right amount of texture. The more you pour, the thinner it will be.
3. Add the basil leaves and continue with a few more pulses until the basil leaves are well chopped. At this point you need to add the remaining olive oil if you want a thinner texture.
4. Add the salt and give one or two more pulses to mix, then a few more mixes by hand. A perfect homemade pesto comes out - great to spread on bread!
5. Bon appetite (:
Equipment: food processor.