Soak the cashews in some water for about an hour to make them easier to blend. Then drain the water and place all the ingredients in the blender and pulse gently until it forms the consistency you're looking for.
Notes
Drizzle the top with a bit more oil if you're planning on keeping in the fridge for a while - this will help keep the basil green.
Recipe by Robyn Birkin | Female Business Coach at https://robynbirkin.com/refreshing-pesto/