(invented by Julie, perfected by Horrie)

Large bunch Red Mustard Lettuce leaves (1 cup very tightly packed)
½ cup cashews (salted is OK)
2 cloves garlic
½ cup oil
½ cup parmesan

Wash leaves well in a sink full of water with ¼ cup white vinegar added (this will kill any fungal spores and is a good idea for all fruit/vegies.) Remove thick fleshy stems.

Combine all ingredients in a blender and process to a chunky paste.

Serve with crackers, pasta or in any other way you’d use normal pesto.