1 pound baby bok choy, trimmed 1 bunch cilantro 1/3 cup cashews 1/3 cup + 2 tablespoons olive oil 2 oz freshly grated Parmesan cheese Salt and black pepper
In a medium skillet, bring 1/4 cup of water to a boil. Add bok choy. Cover; simmer over medium-low heat until tender, 5 to 7 minutes. Uncover; cook over high heat until pan is dry, 2 to 4 minutes.
Meanwhile, wash the cilantro, shake it dry and pick off the leaves. Toast the cashew kernels in a dry pan until fragrant. Remove from the pan and leave to cool. Purée the cashew kernels with cilantro, olive oil and Parmesan. Season with salt and pepper.
Drain the prepared bok choy and arrange on a plate. Drizzle with cilantro pesto and serve immediately.