Fresh Basil pesto

• 3 cup fresh basil leaves, washed and cut
• 1/2 cup parsley, washed and cut(optional)
• 4 cloves garlic
• 1/2 cup olive oil
• 1/2 lemon, squeezed
• 1/2 tsp sea salt
• 1/2 cup cashew, toasted
• 3/4 cup grated parmesan cheese

1. Put all ingredients in a blender except the olive oil and lemon jus.
2. Crush them until smooth.
3. Remove from the blender and put in a bowl.
4. Add olive oil and lemon juice.
5. Stir well.
6. Fresh basil pesto is ready to serve with pasta or whatever you desire.
7. You can keep it in the airtight container,so after you put in the airtight container add some olive oil on top of it and cover it.
8. Keep in the fridge and it can stay 3 to 4 weeks.
9. Enjoy.

fresh basil, parsley, garlic, olive oil, lemon, salt, cashew, parmesan cheese

Taken from cookpad.com/us/recipes/288668-fresh-basil-pesto (may not work)