Toast the Nuts: Place cashews in a dry pan over medium-low heat. Toast for 1–2 minutes until fragrant and pale gold. Remove and cool completely to room temperature.

The Blanching Setup: Prepare a pot of boiling water and a separate bowl filled with ice-cold water.

Lock in the Green: Drop basil leaves into the boiling water for exactly 10–15 seconds. Immediately transfer them to the ice bath to stop the cooking process.

Dry Thoroughly: Remove the "shocked" basil and squeeze firmly between your palms or a clean cloth to remove every drop of excess water.

Aromatics First: Add the garlic and cooled toasted nuts to a food processor or chopper. Pulse a few times to break them down into a coarse grit.

Combine & Pulse: Add the dried basil, grated Parmesan, and a pinch of salt to the processor.

The Emulsion: Pour in the extra virgin olive oil. Use the Pulse setting in short 2-second bursts until the mixture is a velvety, uniform sauce.

Check Temperature: Stop as soon as it is smooth. Do not over-process; heat from the blades can dull the color and flavor.

Immediate Use: If making pasta, toss the pesto with warm noodles and a splash of starchy pasta water in a bowl (not a hot pan) to create a creamy coating.

Storage: Transfer to a glass jar. Pour a thin layer of olive oil over the top to seal out air. Refrigerate for 2 days or freeze in ice cube trays for up to 1 month.