3 cup pre-roasted salted cashew
1 cup fresh sweet Italian basil leaves
2 tbsp fresh oregano leaves
3 cup oil or water
dash of sea salt
dash of cracked black pepper
4 artichoke halves blanched
Toast pinenuts on a pan over medium low heat, 6-10 minutes until aroma fills the air, be careful not burn the pinenuts to avoid bitter flavor, set aside to cool. Put all the mixture in a blender and blend till desired consistency. Place pesto on the center of artichoke heart.