Place all ingredients into a blender or food processor and blitz until processed but the cashews still have small chunks in them (you don't want cashew butter).
Use as a dip with raw veggie sticks or crackers.
If using with pasta, cook pasta first, drain the cooking water from it, then add 3-4 tbsp of the pesto to the pot with the freshly cooked pasta. Let warm through, add some extra shredded cheese, if desired, and serve.
This recipe makes enough pesto to use up with pasta for 2 to 4 people (depending on how hungry you are) as well as a small bowl of dip. Please adjust the amount of the ingredients as necessary.
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(c) 2020 – copyright Once a Foodie (onceafoodie.com). All rights reserved.