Basil Pesto

Bunch of basil - about 2 cups of leaves

2 cups rocket/arugula

1/4 cup toasted cashews

1/2 cup olive oil

1/2 tsp fennel seeds

1 tsp dried oregano

2 tsp salt

(traditional to add parmesan but I think it tastes better without)

Whiz all ingredients in a blender and serve!

Store in air tight jar; cover top with a bit of olive oil