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 Activated cashew pesto

Makes 1 cup (250ml)

40 g (¼ cup) cashews, soaked overnight in enough water to cover
1 bunch basil, leaves picked
1 teaspoon apple cider vinegar
1 teaspoon Dijon mustard
1 teaspoon lemon juice
150 ml (5 fl oz) olive oil 
1 garlic clove, crushed

In a food processor, blitz soaked and drained cashews with basil, vinegar, mustard, lemon juice, olive oil and garlic until they are well blended but still have some good texture. 
Season to taste with salt and pepper. Pesto will keep refrigerated for 7–10 days, or longer if it’s covered with olive oil.