In a food processor or Thermomix process the parmesan until crumbly.
2
Remove this from the bowl and whizz up the garlic.
3
Add the basil, toasted pine nuts and cashews (if you choose to add them) to the whizzed garlic, pour in the oil and process until it's fully incorporated.
4
Add the parmesan and a pinch of salt & whizz again.
5
Pour it into a 80ml Sinchies pouch for easy storage and squeezing!
6
There's no double dipping if storing it in our pouches & using it on crackers!