In my opinion cashews are acceptable, but pine nuts definitely the best.

I make a vegan pesto using the following ingredients: basil, pine nuts, garlic, miso, olive oil. The miso adds the fermented and creamy flavor of the parmesan.

Remove stems from basil, wash and tap to dry, don't spin (a little water is good). Add ingredients to the food processor and blend until desired consistency. Scrape down sides and add oil as needed.