The cashews can be soaked or boiled in a few different ways depending on the time you have. If you’d like to soak them, place in a bowl or jar at least two hours before making the pesto for best results. I usually soak mine overnight or boil them. If you’re short on time, boil the cashews for about 5 minutes or microwave for about 2 minutes.
Roughly chop the barlauch.
In either a blender or food processor, combine the barlauch, basil, pine nuts, cashews, lemon, olive oil, salt, pepper, and parmesan.
Blend until smooth and creamy! This should make about 14 servings!