Pesto is such a versatile condiment it's definitely worth making a big batch occasionally and having at hand in the fridge or freeze. Basil, pine nuts and parmesan are the essentials for a classic pesto but you shouldn't be restricted by them. Basil gets pricey in large quantities, especially in the winter, so I've used rocket here instead. Kale, spinach or a combination of herbs like coriander, mint and sorrel work just as well in place of basil or along side a handful of the classic herb.
2 large bunches of your choice of greens
juice of 1 lemon
1 garlic clove
1 cup of raw unsalted cashew nuts
1/4 - 1/2 cup of olive oil
salt and freshly ground black pepper to taste
1. Place all ingredients, except for the oil, in the processor.
2. Blend the mixture until smooth while simultaneously streaming in the olive oil through the top. Pause to scrape down the sides of the machine occasionally. Add more oil if required.
3. Store in the fridge or freezer and serve in dollops atop steaming soups, generously tossed with pasta or spread thickly on toast.