In a mortar and pestle, add the fresh garlic cloves. Mash and grind small with the salt.
Add in the cashews and crush small with the garlic.
Pour some of the oil in and add all the fresh basil leaves.
Crush and pound all the ingredients small, so that a paste is slowly formed.
Pour the remaining oil and keep on pounding and mixing it all.
Add in the parmesan cheese and mix it all in while grinding the ingredients together in the mortar until you have a smooth paste or a paste to your desired consistency.
Take out the paste and store in an airtight container.
If you use a food pressor or blender, simply combine all ingredients to a smooth paste.
Video
Notes
Use fresh Italian Basil leaves
Try to get quality parmesan, Parmigiano Reggiano to get the most of your homemade Pesto.