Core the cucumber and cut into small pieces. Mix the pitted, diced tomato, finely chopped spring onions, cashews, herbs, spices, oil, Parmesan and lemon juice in a high container with the mixer to make pesto.
Season to taste, fill into small glasses, seal the surface with a little oil before closing and store in the refrigerator.
Will stay there for at least 2 months. Mine didn`t have to wait any longer to be eaten.
Tastes very fresh, with a peppery note in the finish.