Wash and dry basil leaves. Clean and roughly cut the garlic.
Puree the walnuts and cashews, basil, garlic, parmesan and olive oil in a blender. Gradually add the oil, you may need a little more. Finely crumble the sheep cheese and mix with the pesto. Let it steep for half an hour and then season with salt and pepper.
The mixture makes about 5 glasses (200 ml each). I freeze finished pesto in the glasses if it is not consumed immediately. This will keep it fresh until you use it.
The pesto tastes good as a sauce with pasta or potatoes, but also as a spread.