We eat our way through jars and jars of pesto each month but I sometimes like to make my own. It tastes completely different, depending on which leaves and nuts you use, so you can vary it each time you make it. To make this spaghetti pesto sauce I used kale, basil and cashew nuts as my main flavours and it was really good.
I used vegan Parmesan (Violife of course) in the pesto and to finish off the pasta before serving, but you could use standard or vegetarian Parmesan in your pesto and to serve. You can also make this pesto with no cheese, but it definitely adds to the flavour and texture.