What do you do when someone gives you a bunch of fresh basil straight from their garden? Why you make fresh basil pesto of course. Now a traditional pesto is usually made with toasted pine nuts, but I prefer using cashews or almonds when making mine, so that is how I wrote the following recipe. I tried it this way one day just because cashews are my favorite type of nut and I had almonds on hand for another recipe I was trying. Both are great substitutions for pine nuts which are generally harder to find and also more expensive to buy. Also listed at the end of this recipe is an extra step for those of you who like your pesto a little on the creamy side. Another important thing to remember is NOT to heat the pesto because it may cause the basil to have a bitter taste, but instead leave it room temperature.