Platy Pesto

It was pointed out to me that my basil had gotten a bit tall. I decided to trim one stalk and pick all of the big leaves from the others and try my hand at pesto. Most recipes use pine nuts, but this was with cashews and came out nicely.

Ingredients
1 handful of Basil leaves
3 medium Garlic cloves, peeled
1 small handful of Roasted Cashews
1/3 cup of grated Parmesan Cheese

1. Take about half of the basil and two of the garlic cloves and chop them. This works best with a sharp, broad knife with a curved tip. You could also skip these steps and chop with a food processor, but I prefer the way the ingredients come out in varied sizes when doing this manually.
2. When both have been chopped to fairly small pieces, add the rest of the garlic and basil and keep chopping.
   
3. Add half of the cashews, chop.
4. Add the rest of the cashews, chop
5. Add the Parmesan cheese, you guessed it, chop. I spent maybe 15 minutes chopping.
6. When the ingredients are fairly small, transfer to a bowl. When you press everything together, be a bit pasty.
7. I added a splash of lemon, to taste.
8. Add about 3 tablespoons olive oil
9. When ready to use, stir and add pasta (or whatever). I added a little of the water in which the pasta (Campagnelle) cooked too.