Soak the nuts overnight in some fresh water and then drain the water off. The yield the next day will be more than a cup, but that's okay. Use them all in this recipe.
Combine all ingredients in a food processor and blend until smooth. You can adjust the salt and garlic to your liking or even the oil if you want a runnier consistency. But these measurements make a good pesto sauce as is. The rest is up to your personal tastes.
If this makes too much for you to use up right away, freeze in an ice cube tray. Once frozen, pop out the cubes and transfer to a freezer-safe container for storage. You can freeze this up to 6 months.
Please note that the nutrition data below is a ballpark figure. Exact data is not possible.